VINIFICATION AND AGEING
The stems are separated from the grapes, which are softly pressed in cylinders under pressure gently breaking their skins and releasing the juice. As it happens with all white wines, the free-run must extracted from the pulp is separated from the skins before fermentation begins. The alcoholic fermentation is conducted in stainless steel vats at controlled cool temperatures (of about 18° C.) in order to retain fresh ﬂavours and the primary aromas from the grapes.
Middle intense straw yellow colour, with golden streaks.
Fresh and fruity bouquet, with ﬂ oral notes reminding of almonds and elder ﬂower.
Pleasantly dry ﬂavour, harmonic and full ﬂavoured, balanced by a clean, crisp acidity and a dry ﬁnish.
To be served at 9 - 10° C. (48 - 50° F.).
It pairs well with warm and cold hors-d’oeuvres, soups, delicate ﬁ rst courses, risottos and it is excellent with seafood and ﬁ sh. It is also particularly suited to fresh cheese.