After the soft pressing of the grapes, the must is clarified and inoculated with selected yeasts.
Fermentation takes place at a controlled temperature to preserve the aromas, and once the wine is finished, it remains in contact with the lees for 6 months before bottling.
Freshness and ease of drinking are the main characteristics of this white wine. It presents intense fruity aromas with notes of yellow apple, chamomile and sage.
The savory note helps harmonization and overall balance.
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