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Green tinged straw yellow; crisp, fruity bouquet, with notes of re-net apple; fruit-rich palate, well balanced, with a tangy vein of acidity. Harvest is carried out in the last week of September when the grapes are well ripened. After soft pressing, fermentation proceeds for 9-10 days at a controlled temperature of 16-18°C in stainless steel vats. The wine remains on the lees in stainless steel vats for 2-3 months to develop more comp
