Vinification & 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 then separated from the coarse lees and fermented with 20% of the whole bunch in cement tanks at a controlled temperature. Malolactic fermentation does not take place. The wine rests on the fine lees for a few months in temperature-controlled cement tanks until bottling.

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