Manual harvesting with selection of grapes at the end of August. Soft pressing and selection of the different portions of must. Static clarification, separation of sediments and inoculation with selected yeast. Alcoholic fermentation at 16°-17°C for around 15-16 days. Aged in stainless steel “sur lies” and weekly “batonnàge”. Assembly and bottling in March.
Courses with raw fish, milk products and fresh cheese. Vegetable and corn soups.
Straw yellow colour. On the nose it reveals sensations of wild flowers, apple and citrus fruits. In the mouth it is pleasantly fresh and savoury, balanced and with good persistence.