About this wine
Vinification
The grapes are harvested while still green, with healthy bunches selected for vinification. Before pressing, they are chilled with dry ice to 0 °C to preserve and intensify their aromatic character. The must ferments in stainless-steel tanks at 13–15 °C.
Ageing
The wine rests in bottle for two years.
Tasting profile
Approachable and well structured, with refreshing acidity and rich fruit aromas and flavours.
