The grapes are harvested, de-stemmed and go through a short maceration in contact with the skins at controlled temperature. After macerating the grapes a pressed using a vacuum press and inoculation using selected yeasts. Fermentation takes place in stainless steel tanks at controlled temperaure. Once the fermentation process is completed, the wine ages on the fine lees for 11 to 18 months.

Straw-yellow color. Intense, warm and full of ripe fruit. Pleasantly full-bodied and well-rounded with an elegant structure. 

Excellent as an aperitif or pair with shellfish, chicken or aged cheeses.