Vinification: After soft-pressing the must is left to ferment at a temperature between 15-17 °C for 15-20 days in stainless steel vats. The wine is then stored at a controlled temperature between 18 and 20 °C in special stainless-steel tanks until bottling.
Harvest date: Mid September
Cellaring: 2-3 years
Alcohol content: 12,5% vol.
Tasting notes: Straw yellow colour with greenish tints. The bouquet is aromatic and characteristic. Dry, pleasant and velvety with a good body on the palate.
Culinary suggestions: Strong and peculiar flavours
Serving temperature: 10-12 °C