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.