The vinification of each variety takes place separately in stainless steel tanks under controlled temperature conditions of 16-17°C. The fermentations are interrupted by cooling the fermenting must, leaving residual sugars in the wine. Immediately after, the blending of the Neraides takes place, followed by post-fermentation actions with periodic stirring of the lees for about 1 month, after which the processes for bottling preparation begin.

Color Bright white with violet highlights

Bouquet Fine yet generous, enticing fruit aromas – strawberry and cranberry – harmoniously blend with notes of white flowers.

Palate Full-bodied and rich in the mouth with balanced acidity and a dynamic presence of bubbles. These elements work synergistically to offer a generous and creamy mouthfeel with harmonious sweetness and a fruity aromatic aftertaste.