Sardinia - HARVESTING
By hand, in the early morning.
Painstaking selection of the grapes, very light pressing with use only of first press
wine. Cooling to 10-12 °C with natural settling. Fermentation at 16-18 °C for
about 20 days. Stored at controlled temperature with brief aging on its fine lees.
Colour: Straw yellow with light green tinges.
Nose: Subtle, intense and delicate, with good primary and secondary aromas.
Palate: Fresh and dry, sapid, with pleasant delicate and fine feel.