The grapes are cold soaked in order to maximize the extraction of aroma precursors into the must. Following racking, the must is inoculated with selected yeasts. After the end of the fermentation, the wine matures for a period of 4-5 months on fine lees. Vibrant yellow lemon color. On the nose, apple-fresh and citrusy aromas with white blossom notes. The mouth is crisp and zesty with delicate mineral notes in the background. Pleasant lingering finish. Extremely versatile in food and wine pairings and a perfect choice for wine by the glass.