Manual harvesting with selection of grapes. Soft pressing and selection of the different portions of must. Static clarification, separation of sediments and inoculation with selected yeast. Alcoholic fermentation at 15°C. Aged in stainless steel for around 4 months. Secondary fermentation process in autoclaves for about 30 days (foam removal) and bottling in March.
Sea food, shellfish, fish-fry, canapé.
Brilliant straw yellow. On the nose it is delicate and elegant, with perfumed fruity, floral notes and light hints of bergamot. A dry and clean taste and a good acidity with a lively and persistent perlage.