A part of the must is subjected to the process of crio-maceration and then lightly pressed after which it is left to ferment at temperatures from 14 to 16 °C. With the help of fine lees, the wine is left to mature in stainless steel barrels until spring when it’s bottled.Bouquet: Green tomato leaves, white peach and slight notes of white pepper and spice herbs
Taste: The scent allows the notes to have an encore on the palate, while the leafiness is jointed in an ideal balance with notes of ripe fruit, producing a finely peppery and elegant finish.