Balanced, fresh with good acidity and a savoury sensation.
Intense, fresh, with citrus notes and sensations of aromatic herbs.
Direct insertion of the grapes into the press at a controlled temperature. Soft pressing lasting about 2 hours. After pressing, static decantation takes place and then fermentation begins at a temperature of 16/17°C in thermo-conditioned steel tanks. At the end of the alcoholic fermentation, the tank is cooled to avoid malolactic fermentation and then periodic decanting to separate the deposit. At the beginning of the following spring, the wine is filtered and bottled.