AGING: Grapes are carefully selected, and the must ferments at 18 °C for 8–10 days. The best base wines undergo a second fermentation in pressurized tanks (Charmat method) at 14–15 °C, then the wine is chilled, stabilized, filtered, and bottled.

VIEW: Straw yellow color with greenish reflections.

BOUQUET: Delicate aromas of bread crust and yeast, harmoniously blended with ripe apple notes.

MOUTH: Soft and savory on the palate, with good freshness and a persistent, mineral-driven finish.

FOOD PAIRING: Excellent with vegetable or seafood appetizers, soups, risottos, grilled fish, and delicate white meats.