About this wine
Vineyard and terroir
The vines are trained on an open Pergola system and cultivated at low yields.
Vinification
Ripe grapes are carefully selected and harvested in late September. They are then dried naturally in the open air for three weeks to preserve their aromas. The must ferments at low temperature in stainless-steel tanks, with fermentation stopped at the desired sweetness level. Bottling takes place in June of the following year.
Tasting profile
The acidity is well balanced.
