Vinification: classic white with soft pressing, refrigeration and static decantation of the parts in suspension, decanting of clean must, fermentation at controlled temperature (about 17 ° C) with the addition of selected yeasts that allow a regular unfolding of fermentation processes. Aging on the lees is carried out in stainless steel tanks for a period of about 6 months with periodic battonage.
straw-yellow with green highlights
elegant, with apple and bread crust.
dry, apple and acacia blossom.
aperitif, lean hors d’oeuvres, dry soups and broth, egg dishes and fish dishes. Serve at 8-10 ° C.