Vinification

The grapes are harvested by hand, then they are pressed and the Must is clarified. The slow fermentation takes place in stainless steel vats, at controlled temperature (less than 20°C) to preserve at best the floral aromas of the grape and the fruity aromas that develop during the process. After 10-15 days all the sugars are converted into alcohol, then the wine is left on fine lees for a short time and then decanted.

Ageing

The wine is stored in stainless steel tanks for 4 months. Follows the refinement in the bottle for at least 2 months, before being released for consumption.

Visual Analysis

Pale straw yellow, with a slight tendency to greenish, brilliant.

Olfactory Analysis

Floral aromas of acacia and wild flowers, with light hints of unripe yellow apple.

Gustatory Analysis

Pleasant acidity that gives freshness and facilitates drinking.Notes of wild flowers and yellow apple.

Serving Suggestions

Serve at a temperature of 10-12 °C, in tulip glass.

Pairing Suggestions

First and second courses based on fish, salads, vegetables, fresh cheeses such as pecorino.