The grapes are separated from the stems and pressed softly. The must is transferred into steel vats where it is left to ferment for 10 – 12 days at 15-17° C. The second fermentation is carried out in autoclave for approx. 60 days following the Charmat method. Once the fermentation is complete, the wine is left on the lees for 10 days with daily batonnage to enhance the body and aromas.
This wine is yellow in color with greenish tints and a fine perlage which is persistent on the palate. The elegance of the white flower aromas combine harmoniously with a delicate bitter note which balances the slight initial sweetness.