Destemming in an atmosphere saturated with carbon dioxide is followed by soft pressing, also in a carbon dioxide-controlled atmosphere. Fermentation is carried out at controlled temperatures for about two weeks.
In stainless steel with controlled reduction on the lees for six months. Once bottled, the wine ages for about two months
A wine that presents a delicious weave of fruit and flowers, enhanced by a full, fragrant, velvet-soft palate to sign off on a lingering spicy finish.