The grapes are harvested by hand towards the end of August. After the grapes are lightly crushed, static decantation of the must and primary fermentation at 18/19°C in contact with selected yeasts follow. The thus obtained wine remains in contact with the grape skins for a couple of weeks and then undergoes filtration and tartaric stabilization. After bottling, the wine is allowed to age a couple of months.
Colour: light straw yellow with golden shades.
Bouquet: intense, fruity reminding of hay and walnut husk, fine and elegant.
Taste: velvety harmonious, characteristic and refined.