The grapes are picked in cases and vinified in white (skins and must are immediately divided) after a very soft pressing of the entire grape. The following phases are static decantation and fermentation with selected yeasts coming from the production area. A second fermentation of wine and must in autoclave occurs according to the Charmat method at a temperature of 14-15° C. The wine is then cold stabilized at a temperature of -3° C for about a week and finally filtered and bottled.
Bright foam and fine persistent perlage. Fruity hints of green apple combined with almond husk. Persuasive and dry to the taste, lively on the palate so much to invite to the joyous conviviality. It can accompany every dish of fish: from appetizers to delicate first courses, to elaborate and tasty courses.