Description

Winemaking: pre-fermentative low temperature skin contact for 12 hours at about 10°C; soft-crushing, must clarification by set-tling at low temperature and fermentation in stainless steel tanks at controlled temperatures using selected yeasts with regular stirring of the fine lees; the wine then matures in tanks before going into bottle.
Wine: straw yellow with green highlights; fresh floral bouquet reminiscent of acacia blossom; a fragrant wine with a dry, re-freshing palate.