Description

Winemaking: pre-fermentative low temperature skin contact for 12 hours at 10°C in reducing conditions; soft crushing, must clarification by settling 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 ma-tures in tanks before going into bottle.
Wine: straw yellow with greenish highlights; subtle varietal fra-grances of tropical fruits, melon and white-fleshed peach with an appealing twist of tomato leaf; dry, fragrant, well-orchestrated palate.