Fermentation in stainless steel vats for 6-8 days at 75-77°F, followed by malolactic fermentation. Aged for 6 months in steel before bottling, to preserve the wine's fresh, primary fruit flavors. After a few months of bottle ageing, the wine is released.
On the nose, an intense and persistent fruit aroma. This wine is dry, with a well-balanced, and velvety texture. Bright fruit flavors accented by notes of almonds. A fine match for hot hors-d'oeuvres, pasta, vegetables and salumi.