White wine vinification with on the skin maceration at low temperatures to optimize the extraction of the aromas. The grapes are then softly pressed and fermentation takes place in stainless steel at 14 - 16 °C. After the first racking the wine matures on yeasts until March before being bottled.
The straw-yellow hue introduces concentrated yet elegant aromaticsled by spring flowers, white-fleshed fruits and a distinct whiff of aromatic herbs. Impressively three-dimensional in the mouth thanks to great structure, perky acidity and a palette of aromaticsthat lends breadth, length and depth to every sensation.