Description

Winemaking: traditional white wine vinification, soft-crushing of the bunches, must clarification by settling at low temperature and fermentation in stainless steel tanks at controlled temperatures using selected yeasts. Secondary fermentation in stainless steel tanks using the Charmat method, on the lees for about two months. Sterile filtration and bottling.

Wine: brilliant straw yellow colour, with fine and persistent bubbles. Aroma: characteristic of fruit. Flavour: soft, pleasantly fruity 

Food matching: excellent to every occasion, pleasant and elegant, ideal for aperitif and a very good partner for seafood and crustaceans. Serve in an ice bucket or at a temperature of 2 – 5° C.