Clear straw yellow. Delicate, fruity aromas of apples and
pears with hints of vanilla. Juicy, salty structure with a vivid, fresh acidity. The aftertaste is strong and complex.
After soft pressing the juice is clarified by refrigeration and
natural sedimentation. Fermentation takes place in stainless steel tanks under controlled temperature (18°C), long contact with yeast after fermentation. A third of the must gets fermented in French oak and matures there for 5 months.