Wine was made by destemming and macerated for 12 days at a temperature not higher than 20°c. After it is pressed and finally pass through malolactic fermentation for 3-4 days.
It came with a lot of character, full of subtle nuances. On the nose delicate and rich with hoppy aromas, with subtle floral notes, mango and notes of white fruits. Wide and long on the palate, with body and sparkle, balanced, smooth, tasty, broad.