Fresh and delicate on the nose. Enticing aromas of Sicilian citrus fruit mingle with floral notes of jasmine alongside fruit tones of green apple, melon and yellow peach.
The mouthfeel is fruity, light and well-balanced, with remarkable notes of white peach, elderberry and passion fruit.
TRAINING SYSTEM: Espalier with Guyot pruning.
HARVEST PERIOD: Third week of August.
HARVEST METHOD: Manual.
Grapes are gently destemmed and allowed to
macerate for a short period. Then soft pressed, while the must obtained is clarified through settling.
Ideally served with light and delicate dishes. It pairs with fish based appetizers and main courses; it also goes well with white meat and boiled vegetables.