WINEMAKING METHOD: the Vermentino and Chardonnay grapes are vinified separately. The Vermentino is left on the skins for around 12 hours in a carbon dioxide saturated atmosphere at 7°C and later pressed very gently at a low temperature in an inert atmosphere with dry ice. The free-run juice is then fermented at a controlled temperature (max. 16°C).
The Chardonnay is left to ferment naturally in barrels (without added selected yeasts) and the fermenting mass undergoes bâtonnage.
AGEING: in the bottle from the April after the harvest onwards.
DESCRIPTION: straw yellow coloured dry white wine with warm golden highlights. Aromas of broom, plums and acacia honey. Crisp, long and fruity finish.
FOOD PAIRINGS: an extremely versatile wine which goes perfectly with both fish pasta and rice dishes and fried fish and soups. Good with cheese and as an aperitif and whenever a crisp, pleasantly acidic, palate-cleaning wine is called for in order to get the gastric juices flowing.