Cold cryomaceration, soft pressing followed by storage of the must for 7 days at a temperature of 5°C; fermentation in stainless steel tanks, with branded yeast inoculation. Fermentation lasts 30 days, followed by cleaning of individual parts on the lees.
It has a deep straw color with greenish reflections. Delicate and clean aroma, reminiscent of white peach, pink grapefruit and pineapple, balanced by mineral notes with long exposure.
The palate is full and fruity, with aromatic notes of citrus; acidity maintains a lively timbre throughout the organoleptic path.