Winemaking Process
Manual harvesting of grapes in 20-kg perforated boxes. Grapes are cooled before pressing through stationing in an air-conditioned room. Soft pressing of the grapes and clarification of the must by cold decantation. Fermentation in stainless steel tanks with a controlled temperature of 16°C. Then aging in stainless steel tanks for a period of 6 months.

Tasting Notes
Visually, the wine displays a straw-yellow color.
On the nose, it offers an intense and complex bouquet of aromas: white flowers, pear, delicate citrus notes such as pink grapefruit, exotic hints of papaya and passion fruit, and the characteristic vegetal note of tomato leaf, typical of the variety.
The complexity on the nose is mirrored on the palate, with pronounced sapidity, a perfect balance of acidity and fruit, and a persistent finish, making it an elegant and harmonious wine.

Its structure allows for versatile pairings. It pairs beautifully with dishes featuring oily fish, such as stuffed anchovies, baked sardines, or pasta with zucchini flowers and anchovies.