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Highly calcareous soils, with marls mingled with conglomerates system (density 3,000-3,500 vines per hectare), and the Sylvoz training system (density 4,000 vines per hectare).
The grapes are carefully selected and manually harvested. First alcoholic fermentation at controlled temperature (12-14°C) produces the “base wine”. The second fermentation is done following the Martinotti-Charmat method. Happens in stainless steel tanks at 16-18°C controlled temperature.
Pale yellow color, with slightly green reflections. Fruity bouquet, with hints of ripe apple and pear. Floral with sensations of acacia. Delicate and elegant. On the palate, it is well-balanced and persistent, with a fruity aftertaste. Serve at 8°C, and store in a cool place away from light.