This has a characteristic straw colour. Its intense bouquet is aromatic and shows golden apple, pineapple and honey aromas.
To the palate, it is fresh and fragrant, as sweetness and acidity are properly balanced.
The fine mousse makes it slightly creamy, with an elegant and persistent finish.
Sustainable agricultural practices, following the rules for integrated farming which prohibit the use of herbicides. Rigorous green harvesting and bunch selection in the vineyards ensure that only perfectly ripe fruit is harvested.
After being left with skins for a few hours at low temperature, the must is separated. After clarification and a first filtering, the must is left to macerate at low temperature in small stainless steel autoclaves. During fermentation the foam is removed. To stop fermentation, the must is cooled and before bottling it undergoes micro filtering again. Bottling is carried out in November, two months after harvest.