The grapes are harvested both by hand and mechanically. They are destemmed than cold macerated for 8 hours and finally pressed. The fermentation lasts 8 days at 16-19°C. The wine is then fined for 3 to 6 months in stainless steel tanks.
Straw-yellow with greenish hues.
Well-defined and harmonious scents of mimosa and chamomile alternating and weaving with notes of rennet apples.
Decisive with a striking personality, robustness and composure provide impact.