Manual harvesting with selection of grapes. Destalking and crushing and soft pressing and selection of the different portions of must. Static clarification, separation of sediments and inoculation with selected yeast. Alcoholic fermentation at 15-16 °C for around 10-15 days. Aged in stainless steel sur lies with periodic suspension of the fine lees for around three months. Assembly and bottling in March.
Appetizers of cured meats, first and second courses with fish, white meats, fresh and semi-seasoned cheese.
Bright straw yellow colour with greenish reflections. On the nose it highlights hints of acacia and broom flowers on which clear citrus-like traits emerge. Juicy taste with mineral returns of good territorial reference, remarkable freshness and great balance.