The winemaking is carried out with cryomaceration of the destemmed grapes in stainless steel vinification tanks at a controlled temperature of 4°C for 12-24 hours. Soft pressing of the berries, static clarification of the must. Fermentation in stainless steel at a controlled temperature. Aging in stainless steel on the lees. Then about 2 months in bottle. The color is straw yellow tending toward golden. On the nose it is an explosion of fruit including green apple, pear, pineapple and mango, to which a marked floral note typical of white flowers is added. On the palate it is full, acidic and slightly savory, the result of the sea breeze on the hillside, with a long and mineral finish. Recommended pairing with appetizers, raw fish, shellfish and tempura (fish or vegetables), fish first courses and risottos or vegetarian dishes. Recommended temperature: 8-10°C
Price VAT included
The winemaking is carried out with cryomaceration of the destemmed grapes in stainless steel vinification tanks at a controlled temperature of 4°C for 12-24 hours. Soft pressing of the berries, static clarification of the must. Fermentation in stainless steel at a controlled temperature. Aging in stainless steel on the lees. Then about 2 months in bottle. The color is straw yellow tending toward golden. On the nose it is an explosion of fruit including green apple, pear, pineapple and mango, to which a marked floral note typical of white flowers is added. On the palate it is full, acidic and slightly savory, the result of the sea breeze on the hillside, with a long and mineral finish. Recommended pairing with appetizers, raw fish, shellfish and tempura (fish or vegetables), fish first courses and risottos or vegetarian dishes. Recommended temperature: 8-10°C
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