Grapes are hand-picked at the optimum of their maturity. Softly de-stemmed grapes are cooled down to t 4-6°C and then gently pressed in the pneumatic press. Later, the settled and clear juice starts fermenting slowly at precisely controlled temperature (15-18°C) in stainless steel tanks. When the fermenting juice reaches optimum sugar/acidity balance, fermentation is stopped by cooling, in order to retain the natural sweetness and freshness of the wine. Wine is usually bottled in few months after the vintage.
Bright pale greenish-yellow wine
It has an intriguing bouquet of toasted nuts and ripe apples with the touch of quince and melon
The taste is fresh with mild acidity and gently sweet and rounded with dominant notes of candied quince peel