WINE-MAKING PROCESS:
Destemming and short maceration with skins; 80% then is fermented in stainless steel tanks with temperature control at 12 ° C / 15 ° C, the remaining 20% is fermented in barriques with a further 6-month ageing.
AGEING:
6 months in stainless steel tanks on fermentation lees with repeated batonage. The wine is then aged in bottle for few months before being released.
COLOUR:
straw yellow with greenish reflections.
AROMA:
intense, aromatic, with vegetal notes of nettle and sage.
TASTE:
harmonious, complex, round and inviting with a long flavor.
PAIRING:
fish starters and fish soups, white meats and semi-hard pasta cheeses
SERVING TEMPERATURE:
12°C.
