Musts and grapes are brought into the winery for a long pressing. Once the juice is settled, the fermentation starts with the addition of selected yeasts in stainless steel tanks under controlled temperatures to preserve as much fruit as possible. In order to achieve a more supple wine, the malolactic fermentation begins 10 days after the alcoholic fermentation. The wine is then aged on partial lees for 4 to 5 months. Pale gold, with green tints. The nose shows intense notes of mandarin and white flowers. In the mouth, the aromas of white and yellow fruits are followed by a great mineral finale.