HARVEST – Manual in small cases.

VINEYARD – Calcareous soil with good mix of clay, exposed to west, 6.000 vines/ha, yield 90 q.li/ha.

VINIFICATION – Fermentation in stainless steel tanks at controlled temperature for 20 days. Ageing in stainless steel for two months.

TASTING – Already at the sight, the wine promises freshness with its pale yellow color and greenish hues. It opens with varietal aromas of pear, hazelnut, elderberry and hawthorn; it plays more on drinkability than complexity.

FOOD PAIRING – Perfect match for appetizers, cold dishes and hors d’oeuvres; thanks to good acidity it is a good pairing with shellfish and molluscs.