Straw yellow in color, the aromas, intense and ample, recall yellow fruit, white flowers, and orange blossoms. Full in flavor and soft and savory, the finish and aftertaste recall the fruit first felt on the nose.
The grapes, hand-picked, were destemmed and then pressed. The must was chilled to a temperature of 8 deg C in order to assist in a natural settling of impurities. The must then went into temperature-controlled stainless steel tanks where it fermented at a maximum temperature of 15 deg C and, after the fermentattion, was held in stainless steel tanks at 10 deg C. The wine was then filtered and bottled.