The grapes are picked by hand and crushed using pneumatic presses. The must are carefully selected, then follows their decoration at low temperature. The clarified must will ferment, in stainless steel and wood, under thermic control. At the end of the fermentation the must is left 6 months on the wine lees.
Colour
Bright straw-yellow.
Scent
Fragrance of bread crusts, hints of butter, pastry and flowers.
Taste
Perfect acidity, pleasant after-taste and long persistency on the palate. Great balance and harmony.