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. The tocai grape is suitable for winemaking with cryomaceration, which is obtained before pressing keeping the skins in contact with the must at controlled temperature (10-12 ° C) for a period of about 12 hours. This practice allows the extraction of the typical aromatic precursors of the tocai and is carried out on part of the grapes.
straw yellow tending to greenish.
Fresh, recall the wildflowers.
dry, soft and velvety wine with a distinct bitter almond flavor.
It fits very well with appetizers, especially raw ham, light soups, with fish and white meats. Also excellent as an aperitif. Serve at 10-12 ° C.