After destemming and crushing, the grapes are fermented in steel tanks. Fermentation in contact with the skins lasts about 10 days and during this period at regular intervals are made the pumping over of the must to facilitate the extraction of the grapes. Each vineyard is vinified separately from the others and at the end of fermentation the wine is racked into barriques where it rests for 12 months. At the end of the ageing process, the wines from the various vineyards are blended and bottled.Download Pdf
Straw yellow colour. Wine with a very fresh character. The nose has decided notes of white flowers and in the mouth has a great flavor.