Vinification is carried out with cold maceration of destemmed grapes in stainless steel vinifiers at a controlled temperature of 4°C for 4-12 hours. Gentle pressing of the berries, static clarification of the must, fermentation in French oak tonneaux at a controlled temperature of 16-18°C for 20 days. Aging for 6 weeks on the lees in American oak barriques. The color is bright straw yellow. On the nose it is delicate, with aromatic and vegetal notes of great complexity, vanilla and tropical nuances. On the palate it is pleasant, offering richness of flavors and aromas with fresh and soft sensations, in perfect balance. Recommended pairing with appetizers, raw fish, shellfish and tempura (fish- or vegetable-based), fish first courses and risottos or vegetarian dishes. Recommended temperature: 8-10°C
Price VAT included
Vinification is carried out with cold maceration of destemmed grapes in stainless steel vinifiers at a controlled temperature of 4°C for 4-12 hours. Gentle pressing of the berries, static clarification of the must, fermentation in French oak tonneaux at a controlled temperature of 16-18°C for 20 days. Aging for 6 weeks on the lees in American oak barriques. The color is bright straw yellow. On the nose it is delicate, with aromatic and vegetal notes of great complexity, vanilla and tropical nuances. On the palate it is pleasant, offering richness of flavors and aromas with fresh and soft sensations, in perfect balance. Recommended pairing with appetizers, raw fish, shellfish and tempura (fish- or vegetable-based), fish first courses and risottos or vegetarian dishes. Recommended temperature: 8-10°C
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