The grapes are brought to the winery shortly after harvest. They are then crushed in modern pneumatic presses and the produced must, after the removal of the byproducts of the final pressures, is clarified and led to the fermentation tanks. Fermentation takes place at low temperatures, under strictly controlled conditions supervised by our chemist-oenologist.  This way, the fruity and aromatic character of the variety is highlighted.  The produced new wine is transferred to the storage tanks before the final stabilization process, so that it is ready for bottling – packaging – consumption.

Key technical characteristics:

Alcohol: 12.5% vol

Volatile acidity: 0.25 g / L acetic acid

Total acidity: 5.1 g / L tartaric acid

PH: 3.50