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