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BUNCH:

small, almost pyramidal, winged.

VINIFICATION / FERMENTATION:

vinified without the skins with soft pressing at a controlled temperature between 19 and 21°C; lees contact for 5 months.

WHINE TYPE:

dry

SENSOR CHARACTERISTICS:

harmonious, persuasive, with aromas of apple peel and fresh butter; good finish with attractive twist of acidity.

SERVING SUGGESTIONS:

starters, especially fish-based, seafood risottos and grilled fish.

SERVING TEMPERATURE:

12° C


AGEING POTENTIAL:

2 - 4 anni

TECHNICAL ANALYSIS:

alcohol 12,50% vol