Vinification: after the harvest, carried out by hand, the bunches of grapes are soft crushed directly in the press. The free run must then ferments at a controlled temperature of 16-18°C. Fermentation takes place in temperature-controlled stainless steel tanks. Upon completion of alcoholic fermentation, the wine is racked.
Tasting notes: straw yellow with greenish highlights; fresh, fruity, intense, floral bouquet; lively palate.