Trento DOC. Salìsa. 12.5°. Vinification is carried out traditionally according to the classic method. Manual selection of the grapes, soft pressing of the whole grapes, with only free-run must. Fermentation and refinement in stainless steel tanks at controlled temperature and refermentation in bottle. Aging on the lees for at least 36 months. The color is straw yellow, abundant and persistent foam with a very fine and persistent perlage. On the nose it is elegant and intense, fragrant and complex, with floral notes and ripe yellow fruit typical of Chardonnay, but also delicate and subtle notes of hazelnut and lightly toasted bread, due to the long aging on the lees. On the palate it is decisive, savory, mineral and fresh. Recommended pairing with mixed appetizers especially fish, fish first courses, sushi and sashimi, fried fish or fish tartare. Recommended temperature: 8-10°C.
Price VAT included
Trento DOC. Salìsa. 12.5°. Vinification is carried out traditionally according to the classic method. Manual selection of the grapes, soft pressing of the whole grapes, with only free-run must. Fermentation and refinement in stainless steel tanks at controlled temperature and refermentation in bottle. Aging on the lees for at least 36 months. The color is straw yellow, abundant and persistent foam with a very fine and persistent perlage. On the nose it is elegant and intense, fragrant and complex, with floral notes and ripe yellow fruit typical of Chardonnay, but also delicate and subtle notes of hazelnut and lightly toasted bread, due to the long aging on the lees. On the palate it is decisive, savory, mineral and fresh. Recommended pairing with mixed appetizers especially fish, fish first courses, sushi and sashimi, fried fish or fish tartare. Recommended temperature: 8-10°C.
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