55hl per hectare; average age of the vines is 45 years.
Soft pressing, the storage occurs in steel vats, followed be a controlled fermentation at low temperatures in autoclave.
Pale straw-yellow with hints of green, fine perlage.
Floral (hawthorn, jasmine), citrusy with slight traces of medicinal herbs.
Sweet with a relevant acidity, well-balanced, persistent.
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