The grapes, harvested in the cooler hours of the day, are soft pressed, and the must is placed in stainless steel tanks. The tanks are cooled with iced CO2, as the must fills the tanks, the CO2 cools the juice to low temperatures and the gas forms a barrier which separates the must from the oxygen. The temperature of the tanks are then maintained with a system that slowly adds several degrees per day to maximize the fermentation process during the next 30 days.
Light pale golden with fruity aromas of golden apple and tropical fruit. Smooth and fresh taste with a good aromatic persistence.