Fresh, lively style of Pinot Grigio with a bouquet of apples and pear. The palate is fine and dry with green apple underlain with refreshing natural acidity. The must is not left on the skins to maintain the classic golden-colour. After soft-pressing the must is left to ferment for about 8-10 days at a low temperature between 15-17 °C. After the fermentation the wine is stored at 18-20 °C in special stainless-steel tanks until bottling.