Production and wine making
Made of grapes of the homonymous vine variety. After the crushing, de-stemming and soft pressing, the must undergoes to a static cleaning, followed by the alcoholic fermentation at a controlled temperature activated by selected yeasts native. The second fermentation takes place in a stainless steel tank, with a particular pressure condition, as it is required by Martinotti Method. It is then aged in stainless steel tanks for about five months before being bottled.
Features of the wine
Pale yellow color, it has a delicate nose, with hints of white flowers and unripen fruit. It goes well with appetizers, main dishes and seafood, soups and white meats. To be served at a temperature of 8-10°C. Alcohol content: 12.5% vol.