The grapes selected from the best vineyards were harvested by hand and vinified separately. At the cellar, the juice was kept on the skin just for a few hours in order for a light color to be extracted. The alcoholic fermentation took place in stainless steel tanks at low temperatures in order to preserve the freshness of the color and fruit aromas. The young wine was kept on the fine lees for a plus of structure and complexity.
10-12ºC. Excellent with fish, especially salmon, trout, lobster, light poultry dishes, pizza, pasta. Very good with moussaka and eggplant salad with roasted peppers.