Manual harvest with careful selection in the field. Upon arrival at the winery, the whole bunches are sent directly to the press to minimize contact with the skins. Only the first fraction of the must is used, the "mosto flor" (free-run juice), obtained with gentle pressure. Static racking. Spontaneous fermentation with wild yeast in stainless steel tanks. Bâtonnage of fine lees for about four -five months to improve mouthfeel. Light clarification and filtration before bottling.
A short maceration with the grape skins produces a charmingly bright and delicate pale salmon colour. A graceful nose combines fresh, sweet and acidic aromas of berries and forest fruit. It also has a very fresh mouth bursting with exquisite and tantalizing red fruit.
