Serving temperature: 8-10° C.
Harvest: Grapes are harvested by hand towards
the middle of September
Winemaking: According to traditional white winemaking
techniques with soft pressing.
Following the Charmat method, the first fermentation is carried outin steel vats at 15-17° C for 10-12 days, the second fermentation is carried out in autoclaves for 60 days.
Once the wine has completed fermentation, the wine remains on the lees for 10 days with daily batonage to add body and enhance aromas.
Organoleptic characteristics: Straw yellow with green tints and a fine perlage.
Elegant aromas of white flowers followed by a delicately bitter note that balances perfectly with the slight sweetness at the beginning.