Citrine green color wine, very aromatic, on the palate it is rich in fruit and elegant, with a good balance of acidity and a fine and refreshing finish. The grapes were harvested early in the morning and, after total destemming and gentle crushing, they were pressed in a pneumatic press, and the resulting must was statically clarified for 48 hours at low temperature. Fermentation for 30 days at a temperature of 12 °. Subsequently, it was kept at 8 ° in stainless steel vats, until bottling. It aged for 6 months in the bottle before being released on the market.