Vinification: After a careful selection, the grapes were destemmed, pressed and deflated to put the clean must in barrel where first alcoholic fermentation takes place and then malolactic.
Ageing: 8 months over the lees with batonage three times per week and 4 more moths over the lees.
Colour: Beautiful golden colour, bright and clean. Nose: Intense, showing the aging in oak over the lees. Lot of fruity aromas showing mainly white fruit with some balsamics. Palate: Complex and very elegant with a lot of volume. Food matches: Fatty fish, seafood, white meats and cured cheeses