VINIFICATION: rigorously in white, fast but delicate grape marcbuffing and pressure the grape for separating by the must.The fermentation with controlled temperature doesn’t overcomethe 18°C. with selected yeasts injection to maintain the fragranceof the product.
MATURATION: minimum six month stationing on the yeastsin steel inox barrels.
TYPICAL CHARACTERISTICS: strong character, a missed Red!.Bright pale yellow with strong gilded nuance. Sincere andvivacious smell with fresh signs of white fruit, citrus and jasmine.In mouth doesn’t leave space to languors, sharp and straightit crosses the palate with freshness and flavour but with a warmand citrus persistence.
RECOMMENDED COMBININGS: appetizers and first dishes fishbased as rigatoni with anchovies and bread crumb,grilled vegetables.
SERVICE TEMPERATURE: 10-12°C.