After cold maceration for 6-8 hours, the grapes are pressed and the must is separated from the skins. Fermentation follows at a controlled temperature of 16-17°C with the adding of selected yeasts. The wine is then stocked in steel tanks at 10-12°C. After stabilization, the wine is bottled.
Straw yellow colored wine, it has a fruity bouquet with floral notes. Light, flavorful with good acidity.