WINEMAKING The grapes were gently destemmed and cold macerated before pressing. The clean must was fermented at 12-16° C (54-57° F) in 100% stainless steel tanks. Temperatures were kept low to preserve crispness, aromas, and intensity in the wine. After approximately three weeks all sugar levels had been converted to alcohol.
TASTING NOTE Nose: Delicate notes of flint, typical of this variety when planted in calcareous soil. It displays all of its freshness in the glass with citrus and herbal aromas giving way to tropical fruit. Palate: Balanced and mineral, with sharp acidity that heightens the flavors. It’s persistent, fresh, and lively.