Soft grape pressing with vacuum press. The must obtained is cleaned through dynamic decanting. After inoculating selected yeasts, fermentation occurs in stainless steel at controlled temperature. At the end of the fermentation process the wine is kept on fine lees for 5 to 8 months until bottling.

Straw-yellow color. Flowery and fragrant nose. The wine is dry, very fresh and light to taste. 

Aperitif wine that pairs well with a wide range of light starters, soups, lemony sauces and fish courses.