Healthy grapes are destemmed and crushed followed by partial soaking and gentle
pressing. 400 l vats of various ages made by different coopers are used for fermentation
which takes place at a regulated temperature. The wine is left on its lees until the end of
winter and then the ageing is continued in barrels until bottling in the summer.
perfumery I pear I vanilla
In the aroma of pale straw-yellow wine there is an intense, sweet-toned fruity with white and yellow flesh
to feel notes, grapes, sweet spices. In the sip, they are complemented by almonds, vanilla
and aromas of yellow flowers. Roundness, soft texture, flattering flavors and higher alcohol
characterizes this rich, perfumed wine.