Part of the grapes undergo cryomaceration to enhance the varietal aromas.
After temperature-controlled must decanting, only the clear wine is used and fermented in steel for about 20 days at a low temperature to avoid malolactic fermentation.
This is followed by ageing in steel for about three months and then the wine is bottled.
Intense floral notes that echo the aromatic properties of the grape. The palate is sapid, elegant wine.