After gentle pressing, aimed at extracting the most aromatic part, the must is transferred to an autoclave where alcoholic fermentation begins. When the alcohol content reaches 5%, fermentation is halted by lowering the temperature, preventing the yeasts from completing the transformation of sugar into alcohol. This preserves the grapes' natural sweetness and aromatic richness.

Color: straw yellow with golden reflections accompanied by a light foam.
Aroma: intense and very pleasant, characterised by delicate hints of undergrowth, moss and peach.
Taste: gently sweet, fine and harmonious