Vinification

Soft pressing of whole bunches and cleaning by setting of the obtained must. Alcoholic fermentation for 8-10 days at controlled temperature (16-18°C). After the end of the fermentation, ageing on fine lees “sur lie” in steel vats with periodical batonnage for at least three months.

Tasting notes

Light straw yellow color. Good intensity, fine and with a personality bouquet. Reminds acacia flowers. Dry, plesantly bitterish taste, with a good balance between acidity and alcohol content.

Food pairing

It goes well with starters, including tasty dishes, rich first courses, risottos, boiled meats and poultry.