About this wine
Vinification
After harvest, the grapes are crushed and gently pressed. Fermentation lasts approximately three weeks at a controlled temperature not exceeding 18 °C. The wine does not undergo malolactic fermentation.
Ageing
The wine remains on its lees until the end of December, when it is bottled.
Tasting profile
Well-balanced and easygoing, with the two varieties in harmony.
