HARVEST: Manual harvest in the coolest hours of the day.
VINIFICATION: Soft pressing of whole grapes under inert gas.
FERMENTATION: Cold static clarification and subsequent fermentation of the clear must in stainless steel containers at a temperature of 15-16 ° C.
AGING: At least 6 months on the fine lees during which the wine is not decanted.
A very interesting white, as it can significantly improve its gustatory and aromatic data if kept with care for up to a maximum of 5 years.
The bouquet shows aromas of tropical fruit and yellow flowers, with the long aging it is possible to perceive a good minerality.
It is a large wine with a pleasant freshness and flavor, all supported by an excellent background sweetness.
It is perfect as a pairing with fish and seafood first courses, it performs very well in an aperitif, perhaps with fresh, slightly seasoned cheeses.
