About this wine
Vinification
The base wine undergoes a second fermentation in pressurised tanks for 18–20 days with selected yeasts at a controlled temperature of 15–18 °C. When the pressure reaches approximately 6 bar, it is cooled to −4 °C to halt fermentation and promote stabilisation. The wine is then filtered and bottled under pressure.
Ageing
The wine remains in contact with the lees at a controlled temperature for at least one month before filtration and bottling.
Tasting profile
The nose is fragrant, and the palate is balanced.
