Vinification: soft destemming to eliminate the stem.

Light skin maceration at 8-1 O ° C for 3-5 hours of contact. Soft pressing and batonage of the must obtained for 24-36 hours. Separation of the free-run must with static decantation and fermentation in containers of steel at 17 ° C. Periodic Batonnage of the wine obtained is carried out until bottling.

Tasting: bright yellow colour, delicate aroma of ripe tropica! fruits.

Fine, elegant wine with a slightly aromatic and persistent finish to recall the olfactory notes.

Ideal as an aperitif, delicate first and second courses.

Taste while listening: Harry Styles - Watermelon sugar