Vinified iIn steel at a controlled temperature. Harvest: by hand in bins. Pressing: soft in reduction using nitrogen, with cold maceration for 2 hours. Fermentation: alcoholic at low temperature with selected yeasts. Bâtonnage: in stainless steel with special mixers until April. Stabilization: cold physical. Aged in stainless steel at low temperatures 6 months.


Straw yellow in colour with greenish reflections. Aroma are lead by citrus, especially grapefruit. The palate is fresh and long-lasting, finish with a delicate hint of bitter almond, typical of Soave.


James Suckling – 92 points
Jancis Robinson – 16.5 points