Production and wine making
Made with grapes of the homonymous vine variety. After soft pressing, the juice is subjected to a static clarification; follows an alcoholic fermentation at low temperature activated by selected yeasts. It is then aged in stainless steel tanks for 4-5 months, with periodic agitation (lees stirring) of the lees before being bottled.
Features of the wine
The color is pale yellow. The nose is delicate and fresh with hints of white flowers and yellow peach. It goes well with appetizers, pasta and fish dishes, soups and white meats. To be served at 8-10° C. Alcohol content: 12% vol.