Light salmon color. Distinct spring floral fragrances on a rose background with citrus and lime flavors. Cool acidity combined with the sweet aftertaste make it light and perfectly balanced.
Serving Temperature: 7-10 ˚C
Vinification / Maturation
- Manual harvest and immediate transfer into the winery in small crates.
- Destemming and pre-fermentation maceration for each variety separately at a controlled temperature of 12-13 °C.
- Crushing in a pneumatic press. Static settling and fermentation at controlled temperature (17 °C) in stainless steel tanks.
- The wine is left on the lees for three months in stainless steel tanks.