Description
Grapes are vinified separately and pressed with pneumatic press. The deposit from the must is filtered and added to the pressed juice, increasing the aromatic potential. Slow alcoholic fermentation in stainless steel tanks, for 15 days (14°C to 16°C). No malolactic fermentation. The wine is aged on its fine lees for 4 months, in stainless steel tanks. Crossflow filtration before bottling.
Vibrant and intense aromas of pears, grapefruit and lychees. The mouth is refreshing, juicy and well balanced, with a clean, dry finish.
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