Winemaking techniques
White vinification of red grapes selected in the vineyard, soft pressing, controlled temperature fermentation of clear must, with the addition of selected yeasts.
Second fermentation
It begins in the months following the harvest to bring the aromas produced during the first fermentation by selected yeasts into the bottle, the refermentation is carried out at low temperatures of 14/16 °C for approximately 20 days.
Taste
Creamy and dynamic, fresh and soft, it has great balance and a harmonious and persistent closure on intense floral sensations.
