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Brilliant yellow color. Notes of green apples, pineapple, white peach, honey and citrus. Soft and slightly mineral with a refreshing aftertaste.
10 - 15 years
4000 - 5000 vines/ha.
Machine (between 4 and 9 am) after tasting the grapes.
Maceration with the skins (8-12 hours). Pressing. Racking. Cold stabulation (8/10°C) for a few days - Reincorporation of filtered fine lees. Addition of yeast.
On fine lees for a few weeks. Assembling and filtering.