VINIFICATION AND AGEING
The grapes undergo a soft, delicate pressing. This is followed by 24 hours maceration at 5°C (41°F) of the must on the skins in order to extract the aromatic substances. Fermentation is carried out at controlled temperatures of 18° - 20° C. (64° - 68° F.), followed by maturation on the wine’s own natural lees.
Pale straw-yellow with greenish reﬂections.
Intense yet reﬁ ned, with fresh hints of peach and pineapple.
Serve at 10° - 12° C. (50° - 54° F.).
A pleasant light aperitif, it matches well with appetizers, especially if ﬁ sh-based or vol-auvents. Excellent also with delicately flavoured pasta or rice dishes.