Harvest: By hand, early September.
Method: Destemming and short pre-fermentative maceration of the grapes stored at 5-8 ° C, natural clarification of the must (freshly pressed juice), fermentation in steel at controlled temperature (15 ° C) after addition of carefully selected yeasts, resting on the “noble lees” in steel for 5 months, filtration and bottling, rest in the bottle for at least 1 month.
Colour: Pale straw yellow with greenish reflections.
Bouquet: Characteristic, delicate and fruity with notes of exotic fruit and tomato leaves.
Palate: Very balanced, structured, soft and silky, with final notes of peach and white plum.
Pairings: Fish, seafood, white meats.