Wine-making technique:
· The whole grapes are chilled in our exclusive cooling tunnel with immediate drop in temperature and consequent cold maceration of the skin peels;
· After destemming soft crushing in inert environment at 0.7 bar;
· Cold static decantation at 14 °c for 24 – 48 hours.
· Fermentation IN Inerted stainless steel tanks at 8 – 11 °C
Ageing: 3 months in stainless steel
Organoleptic evaluation and food pairing:
Pale straw yellow with a slight gold nuance, delicate aromas, fruity, spices, mineral lively fresh flavour and complex finish ideal with starters both fish or meat, pâtés and terrines, fish and shellfish, poultry, white meat and mushrooms.
Serving temperature: 6-8°C
