100% Trebbiano grapes. The manually harvested grapes are pressed within the next two hours. The must is placed in a steel tank with a double cooling pocket for cold cleaning itself. After making it clear, the must is fermented at a controlled temperature and then left to rest for about two months after which it is cold stabilized, filtered with flour and bottled after sterile microfiltration. The vineyards are 25 years old. It goes very well with fish appetizers and first courses, especially with shellfish, courses with mushrooms, parmigiana. White wine with a pale straw yellow color, fruity aroma and a slightly acidic savory flavor.
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