The whole grapes undergoes a soft pressing. The must obtained is decanted in cold and afterward fermented at a controlled temperature. Selected yeasts and indigenous are used to exalt the varietal aromas. After fermentation the wine is kept on its fine Lees untilbottling. After bottling, the wine is aged for at least 30 days before be marketed. Harvesting is done be hand. Color wine is straw yellow. Strong varietal nose consists of yellow flowers, Laurel, citrus peel, haymaking and puffs minerals. Well balanced, with soft enveloping tasting from acid-tasty. Closes flavorful and correspondent. Suitable for tuna tartare and raw fish . Contains sulphites
