Winemaking & Tasting Notes:

Vinification: The whole bunches are delicately pressed with a pneumatic press. The must is kept in contact with the lees for a few days at a low temperature. Once naturally decanted, it is separated from the coarse lees and fermented with 20% of the whole bunch in concrete tanks at a controlled temperature. Malolactic fermentation does not occur. The wine rests on the fine lees for a few months in cement tanks at a controlled temperature until bottling.

Tasting Notes: Straw yellow color. On the nose, it is elegant and vibrant with notes of white flowers, green apple, citrus fruits and lemon peel aromas. On the palate, it is well balanced between acidity and structure, with a long pleasant mineral finish.