The terraced vineyard is traditionally cultivated by hand. Alluvial granite soil.
After pressing, the must stays on the sediment for 48 hours. Fermentation is carried out on natural yeast at a temperature between 17-21 C.
85% of the total amount is aged in stainless steel containers, while the rest is aged in large wooden barrels.
Gold color with silver shine. A refreshing wine with aromas of tropical fruit.
Alk 14 % vol, pH 3,57, acidity 5,7 g/L