Ground limy limestone
Exposure and altitude
End of September
the grapes, rigorously harvested by hand, are delivered to the cellar in 20-kilo boxes. Immediately de-stemmed and pressed, it is cold macerated for 12 hours at a temperature of 8 ° C. At the end of the maceration, the grapes are softly squeezed and the must, after a rest in the tank for about 24 hours, is decanted in order to separate the coarser deposits. Finally, alcoholic fermentation takes place inside steel vats and lasts for about 30 days at temperatures between
15 ° -17 °.
The color is intense straw yellow, consistent and clear. On the nose the bouquet is aromatic and reminiscent of exotic fruits, as well as white pulp fruit.
Served chilled it is a great aperitif and at the table it is ideal with fish-based appetizers, seafood risottos and seasoned cheese.