The grapes were peeled, crushed and the free-flowing juice was settled for two days. The clear juice was bottled and cold-fermented in a stainless steel tank. After fermentation was complete, the wine was left on fine yeast for 6 months and subjected to malolactic fermentation before filtration and bottling. When bottling the wine, a slight fizz (CO2 carbonic acid) was intentionally added to further refresh this lighter style. Color: Pale straw color Aromas: Citrus and minerality aromas with a touch of flowers Taste: A refreshing fizz with light but long-lasting acidity and persistent salt content