Sensory analysis and food pairings
Destemming, maceration on skins at the temperature of 6-8°C in a submerged cap tank, soft pressing.
Maturation: in stainless steel at a controlled temperature of 16°C
Straw yellow colour with greenish highlights. Intense, floreal and fruity bouquet. Fresh, fine and persistent flavour.
We SuggestFood pairings
Excellent as aperitif, it goes very well with pasta, white meat, fresh and semi-mature cheese, seafood
Tempertaure: best served at a temperature of 10/12°C