Vinification: soft pressing, refrigeration and static decantation of the suspended parts, decanting of clean must. For half of the must, fermentation takes place in steel barrel at controlled temperature (about 17 ° C) with the addition of selected yeasts that favor the unfolding of the characteristic aromas and aromas. At the end of the first fermentation the malolactic bacteria responsible for the second fermentation are grafted, which determine a rounding of the angular acidity typical of the vine.
elegant, delicate and floral, of jasmine and orange blossom.
round, fresh, fruity.
aperitif, cold appetizers, lemon sauces, soups, creams and fish dishes. Serve at 12-14 ° C.