VINIFICATION METHOD: soft pressing of the intact selected grapes to preserve must aromaticity.
The must stays in stell tanks at -2°
The natural fermentation is made in pressurised tanks (Martinotti method) at controlled temperature, then interrupted through cooling.
AGING: short period on fine lees in pressurised tanks
It has a golden colour, the parfume reminds fragrances of peach, golden apple, honey and sage. Little sparkling, the flavor is delicately sweet and well balanced between sugar and acidity