English: The white version of our Linfa shares with the red one (based on Syrah) the completely manual vinification method and the very limited production (about 3000 bottles maximum). They are, within a range that is all characterised by absolute craftsmanship, our two most “garage” labels, both micro-productions within a family of wines already all produced, always, in a very limited edition, and for this reason they share the same name, an acronym of the names of the members of my family. After a particularly soft crushing and destemming and an equally delicate pressing, the must ferments spontaneously (thanks to indigenous yeasts) partly in steel tanks at a controlled temperature and partly in French oak barrels. Once fermentation is complete, half of the mass is transferred to cement barrels and the other half to barriques, where it ages for several months on the noble lees, acquiring complexity and volume thanks to frequent batonnages.