Grapes harvested by hand in small crates are brought quickly to the winery and undergo manual selection on a belt. De-stemmed and lightly crushed they arrive at the press where they are softly pressed. The resulting must is cold clarified and placed to ferment at a temperature of 15/16°C. Once fermentation is finished, the resulting wine rests on the fine lees for about three months. Pale straw yellow with intense greenish reflections on the eye; pleasant hints of green apple, grapefruit, white peach and aromatic herbs mark the nose of this wine, which shows its true identity on the palate with a very pleasant savoriness and freshness complemented by an extraordinary minerality; exclusive notes that invite the second glass.
