Nose

Gentle scents of yellow pulped fruit alongside green apple and kiwi. Floral notes of jasmine and lavender are also perceived.

Palate

The mouthfeel is enveloping and soft, with an excellent acidity that highlights the scents.

Growing Conditions

TRAINING SYSTEM: Espalier with Guyot pruning.

Harvest

HARVEST PERIOD: Third decade of August.

HARVEST METHOD: Manual.

Winemaking

Vinification of grapes takes place in a partially
oxygen-free environment; the must is obtained by a soft pressing, then naturally decanted and clarified. Fermentation occurs in controlled-temperature (16°C) stainless steel tanks.

Appearance

Bright greenish-yellow, vivid.

Food Pairing

Ideally served with vegetables risotto, steamed asparagus, crustaceans, fish-based first and main courses.