After a light withering on the vine and late harvest, the grapes are subjected to a soft, slow and progressive pressing. The must is cold clarified by static decantation and fermented at a controlled temperature in
stainless steel containers with the addition of selected yeasts.
The wine is kept on its lees for about 4 months, and marketed after about 2 months of aging in the bottle.
Straw yellow in color, the nose expresses intense and elegant warm fruity sensations.
On the palate minerality and softness come together in a very pleasant effect.
It presents structure, length and harmony.