The hand-harvested grapes are carried to the cellar in plastic bins of 18 kgs. Double-sorted, partially destemmed and softly pressed. The must spontaneously ferments (indigenous yeast only) without any contact with the skins. The wine ages in enameled stainless steel vats for roughly 5 months and then is bottled. Not clarified with animal based elements (like egg whites). No sterile filtration. Light yellow with some greenish hues. Elegant aromas of white flowers and golden apple. The palate offers vibrant citrus flavored drinkability, persistency, and good freshness.