Vinification

The harvest is done by hand placing the grapes into small plastic baskets, and transporting them to the winery. The grapes will be placed directly into a pneumatic press and will be lightly pressed and the must transferred to a vertical stainless steel tank to then undergo a fermentation in a temperature controlled environment at 18°C. Into steel tanks takes place malo-lactic fermentation, and then start the refining period, which is 6 month into steel tanks.  At the end of the spring the wine will then be blended and bottled to be ready for the market in the middle of the summer. 

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Tasting notes

Color: Intense straw yellow.

Nose: Fruity aroma with soft nuances of croissant.

Palate: Full bodied and large with a stable acidity to give freshness and length to the palate.

Pairings: Great at the start of a meal, as well as many fish dishes. Also a good idea for an aperitivo.