The grapes were pressed softly and the must was allowed to decant naturally under cold conditions.
Fermentation took place on indigenous yeast at controlled temperature 13-15°C in stainless still tanks where the wine remained on its noble lees. Refining first in steel and later in bottle.
The wine has an intense straw yellow colour, and the nose opens up with an ample spectrum of aromas of fresh fruits ( pear and apple ) and typical aromas of the Mediterranean scrub ( sage, pine and laurel ). An harmonious wine on the palate, with an optimal freshness and hint of minerals persistently aromatic.