Nose
Typical notes of spices, white pepper and sage mingle with pleasing hints of yellow peach and white melon.
Palate
Sapid, intense. Fresh and strong on the palate. The great acidity increases the varietal aromas.
Growing Conditions
TRAINING SYSTEM: Espalier with Guyot pruning.
Harvest
HARVEST PERIOD: Late August – second decade of September.
HARVEST METHOD: Manual.
Winemaking
Soft pressing of grapes, clarification of the must at low temperatures for 24 hours. Fermentation takes place at 16°C using selected yeasts.
Aging
Ageing in stainless steel tanks for about 4 month.
Appearance
Bright straw-yellow, smooth.
Food Pairing
Excellent with aperitifs, raw fish, crustaceans, boiled vegetables, risotto, grilled blue fish.