Technical Sheet
The grapes are de-stemmed and cooled at 10 ° C for 12 hours. Soft pressing and juice cleaning by static decanting. Fermentation with selected yeasts at 12-15 ° C. Ageing in steel tanks with lees stirring (battonage) for 6 months.
 | Colour: Golden yellow. |
|---|---|
 | The nose: Delicate and fragrant with apricot fruit notes. |
 | The palate: Good structure and freshness, quite persistent. |
 | Serving suggestions: With light fish-based pasta or rice dishes, vegetables recipes, white meats, poultry and delicately flavoured cheeses. |
 | Temperature: 10-12 °C. |
 | Volume: 12,5% vol. |