Vine training
Spurred cordon and Guyot.
Grape yield per hectare
90 quintals.
Vinification
Pressing, maceration of the skins for 3/6 hours, fermentation at low temperatures (16/18°C), partly in barrels and partly in steel. Must processed separately, then combined for fermentation.
Ageing
Maturation on its lees, partly in barrique and partly in steel for at least 6 months. A few months in the bottle. 10% ferments and matures in wood, 90% in steel, and these are combined after 6 months. A few months in the bottle
Colour
Light, soft pink with peach reflections.
Serving temperature
10°-12° C.
Tasting Notes
Broad and complex. Fresh and crisp. Excellent flavour and elegant length.
Aroma
A wine with great finesse and delicacy. Complex, mineral, floral and fruity, with pleasant notes of red fruits.
Pairings
Serve fresh with appetizers, pasta dishes, fresh cheeses, fish and shellfish.
Harvesting
Mid-September.