Description

Winemaking: soft-crushing of the bunches, must clarification by settling at low temperature and fermentation in stainless steel tanks at controlled temperatures using selected yeasts with regular stirring of the fine lees for about three months; the wine matures in tanks before going into bottle.
Wine: straw yellow with green highlights; complex fragrances of pineapple and banana tropical fruits, fresh-baked bread and acacia blossom florality; dry, tangy, fresh tasting palate that foregrounds apple-like fruit