GRAPES: Bianco Grape variety:
TRAINIG SYSTEM: Bilateral Guyot
PEST MANAGEMENT: Integrated pest control with controlled environmental impact.
HARVEST TIME: Last ten days of August, first ten days of September.
VINIFICATION: The grapes are delicately destemmed and left to macerate briefly. Next they are gently pressed and the resulting must is clarified. The must then ferments at a controlled temperature in stainless steel vats.
AGEING: At the end of fermentation the wine is kept on the lees for five months. Part of the wine matures in oak barrels for a few months, the remaining part in stainless steel vats. The bottled wine is normally stored in temperature-controlled rooms
TASTING NOTES: Colour flaxen yellow with greenish hues. Aroma great elegance and complexity. The bouquet is rich, embracing and harmonious. Refined white flowers, jasmine and acacia, blend with fruity notes of white melon, yellow peach, with tropical hints of passion fruit and pineapple. The citrus notes are complemented by refined, creamy hints of pastry, caramelised almond, vanilla. Balsamic finish. Constantly evolving. Taste full, vigorous and velvety base. The perfect harmony of aromas and great refinement. Pleasant acidic note. Mineral, savoury and round. The richness of tropical fruit, dried fruit and creamy notes is enhanced in the taste by spicy hints. Long and lingering with an elegant and round aftertaste.
GASTRONOMIC PAIRINGS: Particularly suitable for aperitifs, excellent with fish dishes and vegetables, white meats and cheeses.
SERVING TEMPERATURE: 13-15° C
ALLERGEN INFO: Contains Sulphitte and no other allergens