Description

The first step is a soft pressing of the grapes. After cold static decantation, the free run must is fermented at a low temperature with selected yeasts.
The refermentation takes place in steel tanks using the Martinotti method, by adding sugar and selected yeasts.
For at least 2 months it matures in contact with the yeasts with periodic batonnage. After bottling, it ages for another 3 months before being released.
The wine has a straw yellow color with green reflections.
 The nose shows fresh floral, citrus and ripe peach notes.
 On the palate it is balanced, fresh and fruity.