| Climate |
Altitude: 0-200 m. a.s.l. |
| Harvest |
From late August to mid-September. |
| Vinification |
The grapes harvested at the end of the summer are vinified using the in-white vinification through gentle pressing to separate the solid part from the liquid must. Fermentation occurs at a controlled temperature of 12-15°C, followed by clarification to impart fresh, floral aromas and develop a palatable acidity. Vinification finishes at the end of March in temperature-controlled tanks. |
| Pairing |
It pairs well with first courses, or fish-based main courses. |