After the pressing of the must, fermentation and vinification take place in stainless steel tanks at controlled temperature. The maturation on the lees lasts for at least 36 months. Certified organic since 2021.
ORGANOLEPTIC CHARACTERISTCS
Its delicate amber-yellow color and the collar of foam “immediately hit the mark.” On the nose, notes of dried fruit emerge, with hints of quince, honey, hawthorn, and lime tree. The aromas on the palate are powerful and give way to broad and full-bodied flavors, revealing a very pleasant wine.