WINE MAKING: with soft pressing, the juice dripping, strictly protected from oxygen, is clarified by natural sedimentation.
MATURING PROCESS: 7 months in steel on lees regularly suspended in wine.
ORGANOLEPTIC EXAM: pale yellow, with large, elegant aromas from the toasted hazelnut aromas, it has a dry, harmonic, velvety and fresh.
AGING: 1 or 2 months in the bottle
ALCOHOL LEVEL: 13,00%