Hand- picked at night (Calalenta), after a slow destemming, a gentle crushing and a soft pressing of the grapes, the free run must is fermented at a temperature of 10/12°C in stainless steel tank for 18/22 days. After a light and quick aging on its lees and 30/35 days in stainless steel the wine is gently fined, filtered and bottled.
The appearance is clear and bright litchi-melon pink with coral and salmon tones at the centre. On the nose, clean and intense with raspberry melon and grapefruit underlined with a floral note of rose and broom. The palate is dry, elegant and fresh. It can be silky and even saline.