Off-the-skin vinification, soft pressing and fermentation at controlled temperature. Second fermentation and natural fermentation in autoclave for about 40 days at 12° - 13°C.

Straw yellow colour with greenish reflections; creamy and brilliant foam; fine and persistent perlage.

Fruity, clear, with hints of green apple and pear; floral nuances of wisteria and acacia flowers.

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