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° and 18°C. Subsequently it fermented and aged on the lees for seven months in
stainless steel vats.

Straw yellow colour, floral and fruity bouquet with notes of white flowers, apple, peach and citrus. Characteristic mineral and citrus taste, fresh, lively, dry, pleasantly harmonious with tipical high acidity. Perfect with seafood appetizers, ideal with fresh fish dishes, oysters, white meats, risotto, soups and cheeses