Vinification and ageing: After the harvest, we keep the grapes inside the press for 8 hours at 15°C. Then we vinified with great care, the grapes are delicately crushed. The must ferments at a controlled temperature of about 18°C to preserve the best characteristics of the wine. After the static cold decanting, the wine is gently stirred on the fine lees for a few months before being filtered and prepared for bottling.
Colour: Straw yellow
Bouquet: intense and fine; the fruity notes of white flowers and white pulp fruits stand out in a decisive way.
Flavour: dry, delicate and enveloping wine, the aromatic notes present on the nose also return here; long persistence.
Food pairings: It goes well with aperitifs and with simple courses where there is something aromatic, really good with cheeses