Very good conditions in December, allowed a perfect fruit set, then a long warm ripening season produced full-flavored grapes. The
grapes were crushed and pressed in a pneumatic press, then the juice was
fermented in temperature controlled stainless steel tanks. The wine is left on the lees for 3 months, then cold-stabilized, filtered, and bottled. No oak is used to preserve the varietal fruit characters.
Tasting Notes -
Color - Bright light hue.
Bouquet - Grass and gooseberries aromas, with citrus notes.
Palate - Fresh and vibrant citrus flavors with well balanced acidity.