The grapes are pressed on the evening of the harvest, and then placed in stainless steel vats. Alcoholic fermentation then begins at a temperature of 15-16°C, necessary to preserve the delicate aromas. This is followed by a short ageing in steel on fine lees until bottling, which generally takes place at the end of spring. This wine combines freshness with good structure and complexity. Fine bouquet of good intensity and persistence that gives slightly floral aromas. Straw yellow color. On the palate it is fresh, graceful and well structured. To try with Swiss chard risotto, cuttlefish tentacle tempura and crispy potatoes or chicken scaloppine in wine.
Price VAT included
The grapes are pressed on the evening of the harvest, and then placed in stainless steel vats. Alcoholic fermentation then begins at a temperature of 15-16°C, necessary to preserve the delicate aromas. This is followed by a short ageing in steel on fine lees until bottling, which generally takes place at the end of spring. This wine combines freshness with good structure and complexity. Fine bouquet of good intensity and persistence that gives slightly floral aromas. Straw yellow color. On the palate it is fresh, graceful and well structured. To try with Swiss chard risotto, cuttlefish tentacle tempura and crispy potatoes or chicken scaloppine in wine.
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