|The wine has a straw-yellow color with golden shades and a fine and continuous perlage.|
|Yellow peach, broom and hay with elegant notes of bread crust.|
|Elegant, refreshing, very pleasing..|
Soft pressing of the grapes, separation of the must from the skins, alcoholic fermentation at controlled temperature of 16-17 º C until the exhaustion of sugar. Once obtained the basic wine, then is stored in steel tanks at 5 º C until the following spring.
The basic wine is added in yeasts and sugar, bottled and corked with a crown cap. The bottles are kept lying for over 36 months in piles, where it takes place the second fermentation.
After about 45 months from the harvest, through remuage and disgorgement are eliminated the sediments. Then the bottle is topped up with the liquer d’expedition.