The whole grapes are softly pressed and left to macerate for 10 hours. The must thus obtained is left to ferment in stainless steel for 22 days at a controlled temperature of 14 ° C. The wine rests on the lees for at least 12 months with continuous and scheduled bâtonnage. Refinement in the bottle lasts 4 months.
Straw yellow with greenish reflections to the eye, it presents itself to the nose with an intense and rich aroma. Notes of exotic fruit, banana, pineapple emerge, followed by delicate hints of green pepper and tomato leaf to conclude with a finish rich in mint and nettle. In the mouth the gustatory impact is intense, warm and slightly acidic. A nice freshness is enhanced.