VINEYARD: Seminari, the highest of the property Altitude: 200 / 300 m a.s.l.
Soil: sand-limestone
Exposition: south-east/ south west
Production: 90 q x ha Training system: classic guyot

VINIFICATION AND REFINEMENT
Fermentation in steel vats on the pressed must, at controlled temperature of 13°C. No malolactic fermentation. Right after the wine is put in steel jars for the 6 months refinement on fine lees.

TASTING NOTES
Yellow colour with green reflexes, it presents white fruit and fresh herbal notes. In the mouth it’s crispy, fresh and with a good balanced acidity within its salty fraction.