Ancarani ‘Andataeritorno’ Bianco (2022) – Hand-harvested, destemming and soft pressing (no more than 0.8 bar) with prolonged time in the press for an extraction of aromas, maturation for 3 months on natural ferments. Decanting and aging in concrete tanks to ensure natural clarification and evolution of the structure. Minimum stay in bottle before release 2 months.