Ground limy limestone
Exposure and altitude
South-west - 250 asl
End of September
Vinification: 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 °.
Ageing: in stainless steel tanks for 10 months at low temperature, keeping it on the fine lees to increase the volume and the aromatic complexity, and then bottled.
The gold color that blends with its greenish reflections. On the noose the bouquet is aromatic and reminiscent of exotic fruits, as well as white pulp fruit. In the mouth it is pleasantly fresh, enveloping and harmonious, with a long gustatory persistence.
Served chilled it is a great aperitif and at the table it is ideal with fish-based appetizers, seafood risottos and seasoned cheese.