Manual harvest with cluster selection. Soft pressing, maceration and selection of different must fractions. Static clarification, décuvage. Temperature-controlled fermentation in steel. Second fermentation in autoclave. Aged on the lees for 4-5 months. Bottling in March.
Excellent as an aperitif, it goes well with soups, omelettes and white meats.
Fine, persistent beading, intense pink hue. Fragrant and complex aroma, with delicate hints of cherry and raspberry. Persistent flavour, well-behaved and velvety, with good balance.