The grapes are pressed whole with soft pressing. The must ferments in stainless steel at a controlled temperature for 10 days. It continues with the ageing in the same containers for a period of 6 months followed by another 2 months resting in the bottle.

A wine with a brilliant salmon colour, it opens to the nose on floral sensations accompanied by pleasant notes of yellow fruit and citrus fruits. In the mouth it is fresh and sapid.

Bacìo goes very well with meat and fish carpaccio and vegetarian appetizers.