Vinification & Maturation

Manual harvest of the variety in late August, skin contact fermentation for 15 days 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.

Download the technical brochure: