Description / Reviews
"After destemming and soft crushing grapes, must fer-ments spontaneously with grapes skins thanks to a pied de cuve of native yeasts, the only ones which increase the expression of our Terroir. After 4-5 days of maceration with the skins, must is soft pressed in order to separate it from grape skins. The alcoholic fer-mentation continues for 2 months at low temperature (13-14 °C). Natural fining and stabilization, no fining agents added. No filtration. Straw yellow colour with golden yellow reflex; fruity (green apple, pineapple), floral and honey nose. Medium body, balanced, soft, fresh taste, with a mineral finish; characteristic flavours of Greco variety." - Winemaker Notes