About this wine
Vinification
The grapes are harvested at night in late August. At the winery, they undergo 12 hours of cold maceration before gentle pressing, followed by fermentation in steel tanks at 16–18 °C.
Ageing
The wine rests on its lees for 4–5 months.
Serving and pairing
Suitable as an aperitif, it pairs with white meat, fish, seafood, vegetables and light dishes.
