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.