Description
The grapes are hand-picked and carefully selected before being gently pressed with a pneumatic press. The must is kept in contact with the lees for several days at a low temperature. After natural decanting, it is separated from the coarse lees and fermented in temperature-controlled concrete tanks. Malolactic fermentation does not take place.
Mineral character, lively, decisive, harmonious and fruity, with notes of golden apple and yellow peach, almost tropical.
