Straw yellow in color. Fine and persistent fragrance of tropical fruits and bread crust. On the palate, agreeable and harmonic with marked refinement and minerality and also a strong note of citrus fruits.
Skin maceration and subsequent cooling of musts. Soft crushing and extraction of the best quality must and cleaning with floatation. The alcoholic fermentation is done by selected yeasts at the check temperature of 16 ° C in stainless steel containers for two weeks. After that, the wine stays for other four months inside the tank in contact with the yeasts to reach the ideal balance.