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Technical features


  • Aging: the wine ages for five month in steel tanks where it is subjected to periodic decanting and then is put to age in bottle for two month

  • Grapes’ harvesting: handworking

  • Alcohol: 12,5% vol.

  • Wine making: vinified in white with fermentation on the skins to a limited ten hours



Organoleptic features


  • Color: Cherry red crystal

  • Wine notes: mineral and fruity

  • Flavor: fresh and tasty

  • Service temperature: keep fresh and serve at 7-10° C

  • Food matching: appetizers, poultry, fish and shellfish

  • Bottle type: Bordeaux bottle

  • Further details: it could be packaged into boxes or marked wooden cases




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