Description
Product description
The grapes are hand-picked into 20 kg boxes to protect fruit quality, with yields of around 120 qq/ha, ensuring concentration and balance in the final wine. Grapes are destemmed, directly pressed and cold-settled before fermentation with native yeasts in concrete tanks at 12–14 °C. The wine ages for six months on lees in concrete, without malolactic fermentation, preserving freshness and acidity. Pale straw with aromas of citrus, white peach and floral notes. The palate is vibrant and textured, with fresh orchard fruit, subtle lees creaminess and a crisp, mineral finish.
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