In its sips, fragrance and harmony mix with notes of cherry.
Lake and sea fish dishes and aperitifs.
Harvest: September, with a careful manual selection of grapes.
Vinification: In early October, the grapes are left in the tank for 12-14 hours at low temperatures.
Soft pressing and then inoculation of selected yeasts and fermentation.
The resulting wine remains on the yeast for a period ranging from 3 to 6 months.