The must is obtained by a gentle pressing of the grapes and after a short contact with the skins at a low temperatures (cold-maceration) it becomes clear. The clear must ferments in dedicated stainless steel tanks at a controlled temperature to enhance the aromatic qualities of this grape varietal.
Notes: "Straw-yellow with golden nuances and greenish tinges. A floral bouquet and balsamic bouquet with hints of acacia and sage overtones. Scents of tropical fruits and pineapple. Pleasant to the palate. Full-bodied with a good structure and long-lingering and taste pleasant mineral overtones."