Monferrato Bianco D.O.C.
The soil is calcareous-clayish and silt with south-east exposure. Yield pro hectare: 9 t. Manual harvest.
It is performed a cold maceration for 12 hours at 10 ° C. After the pressing, the must obtained begins the alcoholic fermentation at a temperature of about 16 ° C, to preserve the freshness and olfactory fragrance. The process duration is about 30 days.
Refined in stainless steel tanks, on fine lees, for 6 months, with weekly “batonnage”.
Straw yellow with greenish hues.
Fresh with notes of white fruits, flowers.
Balanced, fruity with sensations of peach, apple and citrus.
Fish, vegetables, appetizers.