The destalked grapes undergo a brief maceration with their peels for 12 hours, thus enriching the wine with a very particular copper color. A soft pressing follows, then a static decantation of the must, the addition of selected yeasts and the fermentation at a controlled temperature of 16° C in order to safeguard the fragrance characteristics of the wine. Three months in stainless steel vats, batonage (stirring) on noble lees twice a week and at least 45 days resting in the bottle. Tasting Note: At sight it looks clear, with a characteristic copper color. The aromas of exotic fruit like pineapple prevail on the nose, with light floral scents of sweet white flowers. On the palate it is elegant, velvety, full-bodied, structured and wellbalanced. This wine has a beautiful freshness and a long lasting persistent finish. 該葡萄酒在釀造的過程中經過12小時短暫的浸皮，從而使酒變得更豐富，呈現非常特別的銅色。發酵過程嚴格控制於攝氏16度，以保存葡萄的香氣特徵。於不銹鋼大桶釀造三個月，並於裝瓶後至少45天才對多銷售，以確保葡萄酒得到充分休息。 酒評： 清澈的橙銅色。有菠蘿一樣的香氣，甜美的白花淡香。口感優雅，順滑，精彩的礦物質感。餘韻悠長。