After a light skin maceration during four hours, the grapes were lightly pressed, and then fermented in stainless steel tanks during 17 days at an average temperature of 16°C. After finished fermentation the wine was kept in contact with the thin lees from the fermentation during 4 months with daily battonages.
Pale white with greenish hues, crisp and transparent. Rich varietal expression on the nose with intense, mature, white fruit with creamy notes from the contact with the lees during various months of battonage. Full bodied with long and pleasant aftertaste.