Hints of fruit and floral scents. Pleasant, fresh and aromatic sips.
Delicate and tasty dishes such as shellfish, risotto and first courses with fish.
Harvest: by hand and takes place in different times according to the varieties of grapes (Sauvignon, Müller Thurgau and Garganega).
Vinification: soft pressing and inoculation of selected yeasts. Fermentation at low and controlled temperature. Six months on its fine lees, regurarly stirred. Two months in bottle before commercial release (May).