Terraced vineyard. Alluvial soil with clay and limestone.
After pressing, the must stays on the sediment for 24 hours. Fermentation is carried out on natural yeast at a temperature between 17-21 C.
After fermentation, a part of the wine is aged in oak barrels, while the other stays in the tank for 10-12 months.
Bright green with a golden shine. A complex wine with the mature aroma of quinces, pears, and honey.
Alk 13,25% vol, pH 3,61, acidity 6,2