The king of white grapes lets itself be conquered by the generosity of local land and by a warm weather. The biological regime of growing exalts its natural elegance and pleasantness.
After the harvest, the grape is quickly brought to the winery, delicately pressed
at 1 BAR of maximum pressure and then immediately chilled at 16° C.
The high quality must obtained is prepared for fermentation with selected yeasts at
16° – 18° C for 15 – 18 days. It is aged in steel tanks at controlled temperature.