It has a deep straw yellow color. The perfume lingers on elegant floral tones of jasmine and broom, complemented by pleasant vegetal notes. On the palate it is sweet and ripe, of great finesse.
Following the manual harvest at the end of August, the must ferments mainly in stainless steel tanks and for a part in barrique. The two batches remain in the same containers to carry on the refinement phase and, after blending, the wine rests in the bottle for a further 3 months.