The grapes were hand-picked into small bins, de-stemmed, crushed and placed in a pneumatic press, where they were cold macerated for 12 hours. The juice has been extracted at low pressure, clarified and fermented partially in stainless steel  tanks at 12-14°C

Full yellow in colour, with green reflections. Floral on the nose with a soft note of vanilla. The origin of the grapes from the hillside, gives a nice elegant acidity and freshness.

Great with pasta and white meat.

Serve at 12°C.