Vinification & Maturation

Manual harvest in early September. Whole grape pressing and static settling at 10°C for 36 hours. Alcoholic fermentation in INOX vats with selected yeast strains that enhance the expression of the terroir. Protein and tartaric stabilization followed by filtration and bottling.

Aging potential: 7+ years.

Organoleptic Characteristics

Color: Light yellow with soft amber highlights. On the nose, dominant aromas of white-fleshed fruits, subtle mineral notes with a herbal character. A dry wine with medium to high acidity. Full-bodied, following through with its aromatic potential and offering a long aftertaste.

Pairs well with green salads, seafood, white meats, and cheeses.

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