The winemaking is carried out with cryomaceration of the destemmed grapes in stainless steel vinification tanks at a controlled temperature of 4°C for 4-12 hours. Soft pressing of the berries, static clarification of the must. Fermentation in oak and acacia tonneaux at a controlled temperature of 16°C. Aging in stainless steel, on the lees, with 2 battonages per day. Then about 2 months in bottle. The color is straw yellow with green highlights. On the nose, an explosion of white flowers, with hints of field herbs, in a mix of intensity and elegance. On the palate it stands out for its savoriness and acidity, but at the same time for its balanced softness and excellent taste structure. 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 4-12 hours. Soft pressing of the berries, static clarification of the must. Fermentation in oak and acacia tonneaux at a controlled temperature of 16°C. Aging in stainless steel, on the lees, with 2 battonages per day. Then about 2 months in bottle. The color is straw yellow with green highlights. On the nose, an explosion of white flowers, with hints of field herbs, in a mix of intensity and elegance. On the palate it stands out for its savoriness and acidity, but at the same time for its balanced softness and excellent taste structure. 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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