Cultural notes: low guyot pruning system with planted density of 4500 vines per hectare. Organic farming.
Harvest period: first week of September; hand harvested with careful selection of the clusters.
Vinification: the whole grapes are refrigerated for approximately 24 hours, then pressed, followed by static decantation. The limpid part starts fermenting with indigenous yeasts in stainless steel tank at a controlled temperature of 16 °C. The wine rests on the lees and it’s bottles after a brief maturation in stailess steel.
COLOR: briilant, pale with greenish hues.
NOSE: intense, crisp with hints of white fleshed fruit.