A homage to our land
Winemaking and aging
After gentle pressing, the must is debourbaged and transferred to stainless steel tanks to ferment at a controlled temperature from 14 to 18 °C.
Brilliant, pale yellow colour with greenish highlights. Aromas of white fruit (pear, apple) with citric notes.
Very fresh and with crisp acidity. In the mouth, it lingers and recalls the freshness of fruit.