Winemaking:
Delicate crushing and destimming of the grapes,
separation of the juice from the skins in pneumatic press at low pressure, static settling of the must. Partial fermentation with local yeasts in steel tanks at a controlled temperature, second fermentation in bottle with local yeasts.
Taste and flavour:
The wine shows a sediment on the bottom of
the bottle that during the service may light over. Yellow color of medium intensity. Inklings of yeasts, crust of bread and tropical fruits.