250 metres above sea level.
last week of August.
the carefully selected grapes are pressed directly with the aid of inert gases in order to avoid any potential oxidation. The obtained must is clarified through a low temperature stop allowing decanting. The cleaned part is sent to fermentation adding a part of indigenous skins and yeasts. During this stage, regular punching down allow the extraction of skin natural tannins which preserve wine integrity. At the end of fermentation, the obtained wine is racked with the aid of inert gases and aged for 3 months on the yeasts that have carried out the fermentation. Afterwards, there are the stabilization and bottling stages
Straw yellow with golden highlights.
delicate fruity scent with floral notes.
the mouthfeel is fresh with the typical good structure of this variety, complex and persistent aftertaste.