Soft destemming press followed by low temperature skin fermentation in stainless steel tanks at 4°C for max 24 hours. Soft crushing lees removal, must clearing and controlled temperature fermentation at 10-12°C for about 18-24 days.
Luminous cherry colour, on the nose it is very fragrant, with scents of wild strawberries, raspberries and hints of aromatic herbs and flowers. Fresh, on the palate recalls the tones perceived on the nose. A very pleasant wine, with an excellent structure.