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 16°c. Subsequently it fermented and aged on the lees for seven months in stainless steel vats. Low sulphite content, naturally stabilized. the color is light greenish yellow, typical aromatic bouquet of elderberry, tomato leaf, green pepper, citrus notes lime and grapefruit, intense and fine. Round and mineral taste, savory, fresh, lively, pleasantly citrusy, fine, harmonious, elegant and persistent.
Food pairing: perfect with cream starters, soups with asparagus, ideal with fresh fish dishes, shellfish, risotto with asparagus, grilled prawns, crespelle with porcini mushrooms