Vinification is carried out in the traditional way according to the traditional method. Gentle pressing of the grapes, fermentation in steel vats at controlled temperature. After fermentation, the wine is kept in contact with the lees. Aging for at least 36 months on the lees. The color is pale yellow, with a fine and persistent perlage. On the nose, freshness and richness are felt, like Chardonnay. On the palate it is fresh with notes of citrus, white peach and hints of hazelnut and honey, which give the wine structure and length. Recommended pairing with appetizers, fish first courses, seafood and shellfish, spicy dishes and Asian cuisine, ideal companion to typical tapas. Recommended temperature: 8-10° C
Price VAT included
Vinification is carried out in the traditional way according to the traditional method. Gentle pressing of the grapes, fermentation in steel vats at controlled temperature. After fermentation, the wine is kept in contact with the lees. Aging for at least 36 months on the lees. The color is pale yellow, with a fine and persistent perlage. On the nose, freshness and richness are felt, like Chardonnay. On the palate it is fresh with notes of citrus, white peach and hints of hazelnut and honey, which give the wine structure and length. Recommended pairing with appetizers, fish first courses, seafood and shellfish, spicy dishes and Asian cuisine, ideal companion to typical tapas. Recommended temperature: 8-10° C
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