Vinification & Maturation

Manual harvest of the variety in late August, whole grape pressing, and static settling for 36 hours at 10°C. Controlled alcoholic fermentation in INOX vats with selected yeasts that promote the expression of the variety’s characteristics and terroir. This is followed by protein and tartaric stabilization, filtration , and bottling.

Aging potential: 3+ years.

Organoleptic Characteristics

Light green-yellow color. Delicate, medium-intensity aromas of citrus peel and stone fruits. Medium acidity, full and rich body with a long herbal aftertaste.

It pairs well with white meats, seafood, fried dishes, and a wide variety of Mediterranean cuisine.

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