Manual harvesting upon reaching optimal maturity. Selection and sorting of berries. Immediate pressing. Alcoholic fermentation on wild yeast followed by malolactic. Aging in old oak barrels for 10 months. Secondary fermentation in a bottle followed by aging on a thin lees. Manual degorging without freezing.
Straw-golden color with delicate fine perlage. The expressive aroma is focused on the shades of citrus, green apple, pear and white flowers, with the full development of the nuances of roasted nuts, smoke and minerals appear in the glass.