Full destemming, maceration on skins at a controlled temperature for 24 hours, fermentation in Hungarian oak 225-litre barriques, remaining on the fine lees with weekly resuspension for about six months
In barriques for another 4 months
It is bright straw yellow in colour with hints of gold. The bouquet is fruity and floral, with notes of pear, hawthorn, apricot, vanilla and delicate balsamic and spicy notes. On the palate it is rounded and soft, but also fresh and sapid, full, long and persistent.