VINIFICATION AND AGEING
The grapes are subjected to a delicate crush and soft pressing with the use of presses operating under vacuum. Fermentation occurs at a controlled temperature of about 18°C (64° F), which preserves the fruitiness and
the fi nest sensory characteristics of the wine.
Injection of selected yeasts guarantees maximum quality of the wine’s aromas and flavors.
COLOUR
Appealing straw-yellow colour with delicate green reflections.
BOUQUET
Delicately fruity, relatively full and refined. It offers an ensemble of aromas of great finesse.
FLAVOUR
Lightly dry yet extremely fresh. It also offers a delicious reminder of the original grape. Its light and elegant structure makes this an unusually refined and aristocratic wine.
SERVING TEMPERATURE
Serve at 10° – 12° C. (50° – 54° F.).
FOOD MATCHES
It combines particularly well with delicate appetizers, pasta courses with light sauces and white meats. In addition, it makes a fine aperitif and is highly suited to every occasion outside meals.
