Technical Sheet
White vinification with maceration on the skins for 12 hours at 10 °C. Soft pressing, juice cleaning and alcoholic fermentation at 15 °C. Ageing in tanks with lees stirring (battonage) for 4 months.
 | Colour: Pale straw yellow. |
|---|---|
 | The nose: Delicately fruity. |
 | The palate: Dry and harmonious. |
 | Serving suggestions: Appetizers, light pasta or rice dishes, fish dishes, cold dishes and fresh or medium mature cheeses. |
 | Temperature: 8-10 °C |
 | Volume: 11% vol. |