The color is bright yellow with aromatic notes of flowers, rose and jasmine, crisp acidity and long lemonade aftertaste.
Serving Temperature: 8 -10 ˚C
Vinification / Maturation
- Manual harvest and immediate transfer into the winery in small crates.
- Destemming and crushing in a pneumatic press.
- Static settling and alcoholic fermentation in stainless steel tanks at controlled temperature (16 °C).
- The wine is left on the lees for three months in stainless steel tanks.