Colour: Pale straw yellow with greenish shades.
Nose: Intense, fresh and fruity, with notes of almond and white flowers.
Taste: Lively, soft and fruity with persistent fresh notes.
GRAPES: 100% native white grapes.
AREA OF PRODUCTION :Territory surrounding the Winery, characterised by medium texture soils composed of clayey limestone of Miocene origin, medium height slopes, sub-arid climate.
PRODUCTION TECHNOLOGY : The obtained must is immediately cooled and then separated from the lees by static sedimentation. It is then subjected to initial fermentation on selected yeasts at a temperature of 14°C for about two weeks. When the initial fermentation is complete, the wine undergoes a second fermentation in a tank and released for sale.
AGEING : Best drunk in the year following the harvest.
STORAGE TEMPERATURE : In cool, dry places protected from the light.
SERVING TEMPERATURE : 8-10°C
SERVE WITH : Aperitifs, with seafood and shellfish appetisers.
