The grapes are handpicked around mid September; they are then carefully selected, destemmed and delicately pressed. The must obtained, after its natural decantation, is put into stainless steel tanks. The alcoholic fermentation lasts 15/20 days approximately and happens at a controlled temperature of 18° C.
The wine is left on its own lees for 3 months. It is then cold stabilised before being bottled in March. This process produces a fresh, very pleasant wine.
Colour is straw yellow, with greenish hints.
The aroma offers a particularly fine mineral feeling and notes of honey and candied citron.
Mouthfeel is lively, balanced, with a fresh acidity, which increases its persistence and favours its drinkability. The finish is slightly almondish.
Excellent as aperitif, and as accompaniment of hors d’oeuvres and of fish and vegetable-first courses. It is the perfect match also for fresh young and medium aged cheese.
Between 10° and 12° C.
If stored in a cool dry place, and in the dark, at 10°/18° C, bottles keep unaltered for 3/4 years.