The grapes are destemmed, gently crushed, and pressed using pneumatic membrane presses to extract high-quality must. Pre-fermentation maceration is carried out, with the must remaining in contact with the skins for approximately 12 hours at low temperature under carbon dioxide. This allows for the extraction of compounds that contribute to the wine’s aromatic profile. Alcoholic fermentation takes place in stainless steel tanks under controlled temperatures to preserve varietal character. The fermentation typically lasts between 15 and 20 days, during which the sugars are converted, forming the wine’s structure and profile. Α wine with bright color, rose and citrus aromas, rich mouth feel and generous finish.
