Description

Productive procedure
The grapes harvested in crates are immediately crushed and the must obtained is first decanted and then selected yeasts are added to it; the alcoholic fermentation takes place at controlled temperature (18° C) for 8 – 10 days. At this point the wine is cleared of sediment and left to rest on the yeasts in stainless steel tanks for 6 months with periodic mixing of the dregs. After it is filtered in April, the wine is bottled.

Tasting
Pale straw yellow colour with slight green reflexes.
The nose reveals a clear, ample scent with notes of grapefruit, white flowers, peach and candy.
On the palate it is harmonic, luscious, full with a persistent and pleasant finish.

Comment
An important and age-able white wine. It accompanies fish but also Piemonte appetisers very well; excellent as aperitif.