The grapes are handpicked and after soft pressing with pneumatic presses (0.20 – 0.75 Atm), “alternative” static decantation of the must and inoculation of selected yeasts, they are brought to fermentation at a controlled temperature (12 – 14 °C). The temperature of the fermentation is deliberately kept very low, in order to enhance the fresh and fruity notes of this wine. When the fermentation has finished, the wine is decanted and made clear by avoiding lengthy contact with its lees sediment, in order to enhance its immediate pleasantness. It remains in temperature controlled steel containers until bottling.
Deep straw yellow in color. Complex fragrance with pleasant fruity notes giving it an element of distinctiveness.
Best served with
Wine for an aperitif, pleasantly soft. Particularly captures the balance between acidity and the soft body of the wine. Good pairing with first course vegetable dishes.
Tips for use Ideal serving temperature, 10 – 12 °C. Wine preferably served in a medium sized narrow and open glass. Technical Sheet
Alcohol content 12.0 – 12.5%
Total acidity 6.0 – 6.9 g/l
pH 3.40 – 3.55
Residual sugar content 4.0 – 5.5 g/l