Production area: From our vineyards in Negrisia
Soil: Clay of medium mixture
Cultivation: Espalier and Guyot 2800 plants per hectare
Maturation: First ten days of September
Vinification: After pressing, selected yeasts are added to the must to optimise the fermentation that takes place at controlled temperature (18°)
Organoleptic profile: Delicate floral bouquet
Alcohol content: 12% vol.
Gastronomic combination: Ideal to join appetizers and tasty first dishes
Serving temperature: 10° C
Bottle: 0,75 lt.