Vineyards: without use herbicides and treatments at low environmental impact.
Vinification: the grapes were harvested and selected manually , de-stemmed, the must was then left on the skins for 24 hours at a control temperature of 10°c in stainless tanks. After that it were soft pressed and the alcoholic fermentation started at controlled temperature between 16°c. and 18°c. Subsequently it fermented and aged on the lees for seven months in stainless steel vats. Low sulphite content, naturally stabilized.
Visual appearance: slightly coppery, natural colour obtained of short maceration
Tasting profile: floral and fruity bouquet with notes of acacia, jasmine, toasted almonds, ginger, pink pepper, pear and apple, citrus fruits. Round and mineral taste, fresh, lively, pleasantly harmonious, creamy and intense
Food pairing: perfect as an aperitif, ideal for fresh fish, grilled fish, white meats, risotto, grilled vegetables, soups, cheeses.