Vinification:The grapes harvested by hand are destemmed and left in cryomaceration for 8 hours in contact with the skins for facilitate the aromatic extraction then the juice clarified is fermented in steel at 12°-14° C Ageing: The wine rests in stell for 6 months. The wine rests for 6 months in steel in contact with the yeasts of fermentation. Aging in bottle at least 3 months.
Sensory characteristics: Straw yellow wine, the scents ranging from yellow flowers to tropical fruits. Fresh and refreshing on the palate.