The grapes are gently pressed and then the wine-must obtained is refrigerated in stainless steel vats to allow the lees to settle. After 24-36 hours the juice is separated from the lees and fermented at a controlled temperature. Bottling is done in sterile conditions
In stainless steel tanks and matured in the bottle
The light hay colouring is loaded with greenish reflections. The fragrance is soft and complex, especially inviting with aromas hinting broom, camomile and fresh fruit. The flavour is pleasantly tangy, full and very persistent.
Great as an aperitif. Pairs nicely with saucy dishes white meats and grilled fish
Area of production:
Hilly zone at around 300/350 meters a.s.l.
Calcareous, clay, soil of medium texture
Age of the vineyards:
12.000 bottles a yearTECHNICAL DESCRIPTION PDF