Harvest begins in the first ten days of September, once the grapes have reached full ripeness, verified through the measurement of sugar content, total acidity, and pH, along with sensory analysis to determine the degree of aromatic and polyphenolic maturity.

The grapes are harvested by hand, preserving their integrity, so that the wine may fully express all the characteristics the variety draws from this territory.

After a delicate destemming, the grapes undergo a short maceration in the press (about 45 minutes). Following 6 months of maturation in steel, the wine is bottled to enhance its aromatic richness.

Color: straw yellow, clear and bright
Nose: Intense, with floral and fruity descriptors in prominence, broad and rich in aromas
Palate: dry, savory, persistent, full-bodied. The acidic note supports the wine’s elegant structure

Alcohol content: 14% vol
Food pairings:
Fish dishes, particularly seafood, shellfish, and stewed lobster with chili pepper
Serving temperature: 8-9 °C

Download the datasheet