Cryomaceration of the destemmed grapes in stainless steel tanks at controlled temperature of 4°C for 12-24 hours. Soft pressing of the grapes, static clearing of the must and fermentation at controlled temperature of 16-18°C for 20 days.
Sur-lees in tank. 2 months in the bottle follow.
Fresh and clean. Elegant and balanced fragrance that ends in a mineral and long finish.