After the harvest, the must undergoes a low temperature maceration for about 2-4 hours and then is fermented at 22°C for 10 to 12 days. The wine is bottled in the spring following the harvest after micro – filtration.
ORGANOLEPTIC CHARACTERISTICS
Colour: Intense straw yellow. Bouquet: intense, aromatic. Taste: fine and delicate wine, presents the aromatic characteristics of the grape.