Vinification: The grapes are pressed and the must is cooled for 24 hours at low temperature for stabilization and clarification. The pure must is then placed in stainless steel tanks and fermented at 16°C. The various batches are evaluated one month after fermentation and the final blend is bottled.

Characteristics: The wine is bright greenish yellow in appearance. On the nose it is floral and fruity with intense minerality and herbal notes. On the palate it is dry, with cool acidity, medium body and a medium aromatic aftertaste.

Pairs with: Cool salads and grilled fish