Nose

Complex and intense, scents reminiscent flowers and ripe fruit

Palate

Soft, harmonious and highly balanced

Harvest

15 to 30 September

- YELD PER HECTARE: 13,500 kg

Winemaking

VINIFICATION: gentle pressing with limited skin contact

PRIMARY FERMENTATION: at controlled temperature with selected yeasts

SECONDARY FERMENTATION: 60 days

Appearance

Straw yellow fine, persistent perlage.