The soil is balanced, medium texture, with a good percentage of sand (10%), located halfway up the hill.
After pressing, the must obtained is clarified by activated carbon and static decanting, followed by a fermentation at 16 ° C for 30 days.
In stainless steel tanks, on fermentation yeast, for 6 months. After bottling it rests 3 months.
Light yellow with greenish tones.
Intense mineral aromas, with notes of exotic fruit and mint.
Notes of citrus and appealing taste of pineapple in the mouth.
Fish, vegetables, appetizers.