After the grapes have arrived at the cellars, the free-run juices, coming from gentle pneumatic pressing, are settled with the help of the must chiller. The resulting clear must is racked and then fermented at a controlled temperature to bring out its optimal aromatic expression. When the fermentation is finished, the wine is racked and kept on its fine lees, thus protecting it from any oxidation and bringing extra body and smoothness to the wine.
A straw-yellow colour with greenish glints. Expressive and fresh on the nose with aromas of stone-fruit and tropical fruit (pear, peach and pineapple) and white flowers. Savoury and fruity on the palate with good acidity which balances harmoniously the sweet sensation of the fruit. Full with a long finish.