The processing of Arancino begins in the first days of September with the harvest of the first bunches that have reached the desired ripeness. The selected and cut bunches are transported to the cellar where they are destemmed and crushed.

Fermentation begins spontaneously by the indigenous yeasts present in the skins. The maceration-fermentation, subsequently, lasts for over 20 days at a controlled temperature of 15 degrees. In this phase, the skins slowly give way to the wine color, structure and aromas.

A strong and important wine, golden yellow in color with soft coppery reflections. It has hints of candied citrus fruits and herbs typical of the Mediterranean.
On the palate the salinity and tannins harmonize with the extreme freshness, giving an elegant and persistent finish.