TECHNICAL PROFILE
Vinification: after soft crushing, the must is immediately separated from the skins and refrigerated, followed by static clarification.
The fermentation is then carried out at a controlled temperature (18-20° C).
Ageing: in stainless steel tanks for 4-5 months. It is bottled before the summer, after cold stabilization
TASTING NOTES
The carefully-performed wine-making process brings out the best in this bright straw-yellow coloured wine. When
young, its full, rich bouquet is flowery and intensely fruity, lingering on the nose, while with the passing of time it
develops the classical overtones of honey, acacia and exotic fruit. It has a full, well-balanced taste, with good body and
persistence.
PAIRINGS
Served chilled it is a great aperitif. But it is also ideal with fish-based hors-d'oeuvres, light starters, risottos and pasta
dishes.
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