Vinification & Maturation

Manual harvest in mid-August. 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, filtration, and bottling.

Aging potential: 4+ years

Organoleptic Characteristics

White-yellow color with soft yellow-green highlights. The nose is rich with terpene-like aromas such as mango, lychee, citrus flowers, and stone fruits. Dry wine with medium to high acidity. A full body that admirably follows the aromatic profile with a long-lasting aftertaste.

Pairs well with fish, seafood, white meats, pasta, wild mushroom risotto, and fresh, aromatic salads.

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