These grapes are obtained from plants which are about twenty years old that are grown in a hilly zone with a good thermal excursion such as to guarantee good aromatic quality in various years.
Skin maceration is done at low temperature (8-10°C). Soft pressing process follows while the fermentation is performed at a controlled temperature for
a period of about 15 days.
This is done in steel tanks with a controlled reduction until the following spring. Once it is bottled it will remain still for two months.
A wine that presents a delicious weave of elderflower and white peaches lifted by grapefruit zest and hints of passion fruit. The palate elegantly reprises this beautifully poised aromatic array.