Vinification: destalker-crusher in hyper-reduction and cryomaceration of the grapes at a temperature of 8 °C for 12h. Static decantation and fermentation at 13 °C for about 20 days. Aging for 25% of the product in French oak barrels for 6 months, the rest in stainless steel for about 6 months
Organoleptic characteristics: straw yellow color with golden reflexes; gentle aromas of apricot, pear and pineapple accompany a complex fiorai bouquet which combines elegance and sweetness. Heavy-bodied, it reveals itself fresh and soft.