Notes from the oenologist
The manual harvest selects the bunches and preserves the integrity of the grapes. The selected grapes are placed in small boxes to maintain a higher quality. Follows a light pressing to extract the flower must that is vinified in steel.
The sediments present on the bottom of the bottle are absolutely natural and synonymous with the genuineness of our traditional winemaking method. They guarantee a greater pleasantness and intensity of the wine (see service recommendations below). Once selected they are placed in small boxes to maintain a higher quality. Then, a light pressing extracts the flower must that is vinified in steel.
The natural ferments present in the bottle give the wine a particular aromatic complexity, enhancing the terroir.
Vinification preserves the aromas of the grapes to keep them in wine, where, in contact with yeasts, they give a characteristic bouquet, expression of our terroir. The glass reveals an elegant balance and a delicate aroma.
It goes well with fish dishes.