ORGANOLEPTIC CHARACTERISTICS
Colour: pale straw yellow with greenish reflections.
Bouquet: intense, fresh and fruity, with notes of almonds and white flowers.
Taste: lively, soft and fruity with a persistent note of freshness.
GRAPES
Autochthonous white grapes.
PRODUCTION AREA
Territory surrounding the winery, characterized by medium-textured soils composed of clayey limestone of Miocene origin, medium hilly location, sub-arid climate.
PRODUCTION TECHNOLOGY
The must obtained is immediately cooled and then separated from the lees by static sedimentation and started the first fermentation with selected yeasts, at a temperature of 14°C for a period of about two weeks. Once the first fermentation has been completed, the base wine is sent for the second fermentation in an autoclave and released for consumption.
AGING
To be drunk preferably within the year following the harvest.
STORAGE TEMPERATURE
In cool, dry rooms away from light.
SERVICE TEMPERATURE
8-10°C.
COMBINATIONS WITH FOOD
Ideal as an aperitif and to combine with seafood appetizers and shellfish.