The soil, rich in limestone and with a good percentage of sand, gives high minerality, and reduces naturally the production per hectare, around 6,5 t. Manual harvest.
Partial drying of the grapes on the vine, with a loss of 15% of water. Vinification with a gentle pressing. Cold static clarification with subsequent fermentation at low temperature (13°C)
Refined in stainless steel tanks with control of temperature, on fine lees, for 6 months.
Straw intense yellow with greenish hues.
Notes of pineapple, green apple, sage.
Rich, with a pleasant long and acid end and a slightly sweet note.
Appetizers, with meat and fat fish. Outstanding as aperitif.