Description

Production: after the clusters are crushed, a cryo-maceration on skins is carried out for half a day, follow the soft pressing and, then, the fermentation in temperature-controlled stainless-steel tanks at 20°C. The wine then matures on the fine lees before bottling. Thanks to state-of-the-art technology and expert winemaking, only a minimum level of sulphites is used in production, well below European standards. Maturation: 1 month in the bottle.

Tasting: straw yellow color with pale coppery highlights, prefiguring the generous, full-fruited sensations that follow on the palate. The bouquet is redolent of pear and pineapple, backed by a subtle herbaceousness, which expand steadily in a harmonious, almost stately fashion. In the mouth, standing out from the rest of the components is a crisp acidity that complements the rich body and natural suppleness, as well as its overall cleanness and aromatic finish, all of which combine to craft a delicious wine of immediate pleasure.

Pairings: seafood salads, fish and shellfish first courses, soups and grilled and poached fish. A must-try with soufflés and eggs dishes. Enjoy best at 8-10°C.

Alc. 12.5% | Residual sugars ±3 g/l