Spurred cordon and Guyot.

90 quintals.

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.

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

Light, soft pink with peach reflections.

10°-12° C.

Broad and complex. Fresh and crisp. Excellent flavour and elegant length.

A wine with great finesse and delicacy. Complex, mineral, floral and fruity, with pleasant notes of red fruits.

Serve fresh with appetizers, pasta dishes, fresh cheeses, fish and shellfish.

Mid-September.