The grapes are harvested at optimal aromatic and technological maturation. Followed by a white vinification with brief maceration on the skins at low temperatures to optimise the extraction of the aromas. Then fermentation in stainless steel at a controlled temperature of 15 - 16 °C is followed by a yeast aging.
Pale straw-yellow appearance with concentrated, typical aromas of lychee and rose petal. Full, elegant, extremely aromatic palate with a pleasant acid aftertaste.