Production:  Handpicked in boxes, the grapes are freshly arrived in the cellar and a cold maceration is carried out at a temperature of 5 ° C to obtain a greater aromatic and structured extraction. After the grapes are pressed softly. The flower must thus obtained is statically decanted a
cold for at least 24 hours. The must undergoes slow fermentation in stainless steel tanks at a strictly controlled temperature (12/14 ° C) which lasts for about 15-20 days. Maturation continues in steel where a long series of battonage takes place in order to obtain a balanced and delicately perfumed wine.

Tasting:  Jovial wine. Light straw with green reflections, smell that opens on floral notes of acacia and hawthorn, followed by aromatic herbs and citrus hints of grapefruit. On the palate it is already of good balance, thanks to freshness well mitigated by a calibrated alcohol content.

Pairings: Ideal summer aperitif. Oysters, fish, salads, sushi.

Alcohol:12,5%

Awards:
2021: 2 glasses Gambero Rosso and Berebene Premio Qualità Prezzo
2017: 2 glasses Gambero Rosso