Description
Grape variety: aglianico (vinification and fermentation off skins), Chardonnay.
Grape harvest: from the last ten days of August to the last ten days of September.
Vinification: soft pressing of the grapes and first fermentation of the free-run must in stainless steel containers. Second fermentation: in an autoclave (Martinotti method).
Organoleptic test:
• Perlage: fine and persistent.
• Colour: brilliant greenish yellow.
• Nose: fruity with notes of peach, yellow apple, and white flowers.
• Palate: savoury, pleasantly fresh, harmonious, fruity.
Pairings: aperitives, but also for any meal.
Service temperature: 8°-10°C.
Bottle sizes: 75cl, 150 cl.
