Manual vintage with a selection in the vineyard of the best grapes and table of selection. Maceration pre-fermentation in press with grape before cooled in cold-storage room at the temperature of 3 – 5ºC. Fermentation in stainless steel tanks with controlled temperature of 16º C. There is realized a selection of the best wines in tanks to do the best possible coupage. Then aging of the wine in tank with its fine lees to its bottling.
Yellow greenish colour. Very subtle and elegant aroma, notes with lightly creamy of fine lees and aniseed-flavoured (fennel) with shades of white fruit (pear). In mouth it is full and oily, with a good fruit-bearing expression, postnasal aniseed-flavoured.