Straw yellow color. Fresh, fruity and harmonic flavour. Best with first and second courses based on fish and vegetables.
The harvest is carried out manually, making a selection of the bunches of grapes in order to eliminate any not ripe or damaged parts. The grapes are carefully placed in crates in order to preserve their integrity and they are brought to the cellar. The vinification process begins immediately to ensure that the precious organoleptic properties of the grapes do not get lost. The grapes are put into the crusher-destemmer (for soft and delicate crushing and stemming, with maximum respect for the grape), then in a press for gently squeeze the grapes and extract the must at low pressure. Only the best part (called the "flower") is put in a stainless steel tank connected to a refrigerating machine (for fermentation at controlled temperatures). The alcoholic fermentation begins naturally without the use of cultured yeasts. Serving Temperature: 8°-10° C. 1.125 bottles.