Gentle scents of yellow pulped fruit alongside green apple and kiwi. Floral notes of jasmine and lavender are also perceived.
The mouthfeel is enveloping and soft, with an excellent acidity that highlights the scents.
TRAINING SYSTEM: Espalier with Guyot pruning.
HARVEST PERIOD: Third decade of August.
HARVEST METHOD: Manual.
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.
Bright greenish-yellow, vivid.
Ideally served with vegetables risotto, steamed asparagus, crustaceans, fish-based first and main courses.