VINIFICATIONGentle treatment of the vines with natural products. Careful cultivation of the soil, promoting biodiversity, to ensure the resistance and health of the vines. Harvested grapes are kept in cold chambers for up to 12 hours to preserve aromas and avoid oxidation during destemming. Manual selection of grapes before destemming and crushing. Immediate pressing in the basket press. Fermentation of the juice in stainless steel tanks at 14-16°C. Storage of the wine after fermentation at a cool temperature. Filtration of the wine just before bottling. COLOURLight straw with pale golden hue.
AROMAFruity aromas of nashi pears and honey dew melon rise from the glass, with hints of lime zest and honey suckle flowers.
TASTEDelicate and refreshing, with notes of citrusy, brioche and caramel.