After a light maceration for four hours, the grapes were lightly pressed and then fermented in stainless steel tanks for 21 days at an average temperature of 16° C. After the fermentation was finished the contact with the lees from the fermentation continued for four months with daily battonage.
Pale yellow color with green tints. Clear and transparent. Medium intensity on the nose with notes of pear and banana. In the mouth it is fresh with a good acidity and balance. Serving temperature: 10 – 12° C