A straw-yellow wine of crystalline clarity and viscosity level determine the “buttery” profile of the wine from the outset, after it has been vatted  in barrels of American oak for 6 months. In fact, this is the result of winemaking solutions and techniques. The aromatic aftertaste of butter and cream has resulted from the malolactic fermentation. And in combination with these creamy shades, you can mention notes of ripe apple, pineapple and mango. The taste is always soft, rich and quite persistent.