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.