About this wine
Vineyard and terroir
The grapes grow at 450–550 m above sea level in medium-density clay and limestone soils.
Vinification
The grapes are harvested in early September and gently pressed, followed by static draining. The must ferments in stainless-steel tanks at a controlled temperature of 18–22 °C.
Ageing
The wine rests in steel tanks for around four months, followed by a further two months in bottle.
Tasting profile
It combines the freshness of a white wine with the tannic structure of a red.
