Product Description

WINEMAKING
The harvest was made exclusively by hand. The grapes were de-stemmed, macerated for about 2-4 hours and then soft pressed. The must was allowed to decant for 24 h first and then fermented for about two weeks at 18-20° C. The base wine was matured in steel tanks and large wooden barrels on its lees for about 9 months with frequent “battonage”.

ORGANOLEPTIC DESCRIPTION

The color is straw yellow with greenish hues. The bouquet is distinctive, reminiscent of the scent of violets, apricot, white melon and white currant. Besides the characteristic floral flavors, slightly peppery and pleasant notes are perceived. The palate is velvety.

SERVING SUGGESTIONS

It goes well with risottos and soups, white meat and cheese. Excellent as an aperitif.
Recommended serving temperature: 10-12° C