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After harvest, the grapes are carefully crushed and pressed. The fresh must is statically clarified at low temperatures and then gently fermented at a controlled temperature of 20°C in stainless steel tanks. The young wine matures in stainless steel tanks for several months on the fine lees. The Pinot Bianco presents itself in clear, bright straw yellow color, with fruity aromas, fresh apple notes and a touch of herbs in the bouquet. In the mouth, the wine is surprising, with elegant, mineral depth, lively acidity and a fresh finish.