PROCESS

We harvest the grapes manually with case of middle dimension. So we make a first selection of grapes.

In the cellar, the whole bunch are soft pressing, the must obtained after a 24-hour clarification begins the alcoholic fermentation which takes place in a thermo-regulated steel tank at a temperature of 16-18 degrees Centigrade.

At the end of the alcoholic fermentation the wine enters the maturation phase on the fine lees for a few months, always in steel, at the end of which the wine will be bottled and marketed.

DESCRIPTION OF WINE

Visual: straw yellow with golden reflections

Olfactory: intense, frech yellow flowers white anda yellow pulp fruit, apricot and peach, mineral notes

Taste: fresh, full-bodied with a pleasant and mineral finish