The grapes are machine harvested, crushed, and de-stemmed. The must is extracted in soft bladder presses. After being culled, it is kept at temperatures between 64°F and 68°F and fermented. The wine is aged for six months in stainless steel tanks, followed by three months in bottle.
Light straw color with green hues
Intense and fruity with fresh hints of almond blossoms, peach, and honey
Dry, medium-bodied, and crisp, revealing perfectly ripened apricots, stone minerals, and a rich texture that leads to a refreshing finish
Linguini and clams, Caprese salad, or simple pasta dishes