After harvesting the grapes are separated from the stalk. The juice and the pulp undergo a cold maceration, then a slight pressing which allows peel separation.
30% of the must is fermented in 5hl oak barrels, the remaining in steel tanks. The wine aged on the lees for 2 years and several months in the bottle
Golden yellow in colour with copper tones.
Pronunced sensation of acacia flowers, broom and apple mixed with the sweetness of the bread crust and vanilla. Taste The taste is characterized by an elegant fuity, it becomes full-bodied and sapid. In the finish is very persistent, the salinity stands out.