Fresh and Mediterranean
Winemaking and aging
After a short maceration period, the grapes are pressed. The must, after static debourbage, is poured into stainless steel tanks to ferment at a controlled temperature of 16 °C.
Luminous and brilliant, with greenish tones. Clean, fresh scent with citric notes of exotic fruits and hay. Gentle entrance in the mouth, long and lightly acidic passage, smooth and balanced.
Type of vine
Vineyards at an altitude of 500 metres.