The bunch is compact, small, with cylindrical shape and one or two wings; has a yellow colour with pruinose skin. The pulp is loose; each grape has two or three grape-pips.
The vinification can proceed with a brief contact with the dregs, gentle pressing and cold washing of the must. Fermentation at controlled temperature (18°C) in stainless steel cysterns. Maturation in bottle for 6 months.
Straw-yellow colour with gold nuances. The wine has a strong personality, medium alcoholic content, fair acidity. The bouquet is complex, intense, scented of fruits, and reminds Golden apple and vanilla, with ageing bread crust.
