The two varieties are pre-fermentation and cryo-extracted in special oval tanks for 24 hours at 100c. Further on, the entire grape pulp undergoes careful pressing in a vacuum press and a strict static sedimentation under refrigeration. Afterward, a controlled alcoholic fermentaion takes place at low temperatures (150c). Followed by ageing on the wine lees for at least 3 months (sur lies) and sediment (batonnage).
Luminous greenish-yellow colour.Intense aromatic character of apricot , peach and tropical fruit. Fresh taste, mild acidity, full mouth ahd a round fragant aftertaste.