Light pale golden color with green reflects. The aromas are reminiscent of lavender, lemon balm, and thyme. The palate is soft, mineral driven, with a crisp persistent taste and a good acidity.
Hand-harvest in early September. Grapes are harvested in the cooler hours of the day, they are soft pressed, and the must is placed in stainless steel tanks. Inside the tank the must is cooled down with iced CO2, in order to avoid the oxidation. After 24 hours, the must is pressed and moved in a new fermentation tank with controlled temperature for approximately 30 days. Aged for 6 months in cement tanks and another 6 months in the bottle.