Soft pressing of the grapes, cold static decanting and beginning of alcoholic fermentation in steel tanks. In the middle of fermentation the wine is transferred in barriques, and the process continues in the wood. Malolactic fermentation in barriques takes place when necessary, then aging in wood for 6-7 months according to the features of that specific vintage.
Straw yellow. Mineral nose of wet stone, grapefruit and yellow apple. Densely packed, concentrated with flavors of flowers, lime, quinine and almond that show good inner-mouth perfume. The finish is long and crisp.