Vinification: the grapes are manually harvested and softly pressed with a maximum pressure of 0,2 bar; the must undergoes a first stage of cold settling and it starts the alcoholic fermentation at a temperature between 12° C and 15° C. At the end of the alcoholic fermentation, the wine will proceed the ageing on its own fine lees for 3 months undergoing weekly batonnage
Characteristic
Colour: pale yellow in the color
Perfume: at the nose brings hints of almonds interwoven with ripe fruit and floral sensations
Taste: Fresh and well balanced at the palate
Food pairings: perfectly matches fish and white meat diches or medium seasoned cheeses