Grapes
are crushed
and softly pressed. The must (55%) is cooled to 10°C to stop
natural
fermentation and favor clarification. Subsequently the must is decanted
and
selected yeasts are added to foster a rational fermentation under
controlled
temperature (20°C) lasting about 10 days.
Fermentation:
Stainless
Malolactic ferm:
Filtration:
Yes
Fining:
No
Aging:
Stainless
Production:
35,000 btls
Bottling date:
Release date:
Color:
Pale
straw-yellow with hints of green
Fragrance:
Delicate
with notes of apple.
Taste:
Excitable
and lingering.
Food matching
Excellent
apèritif, suggested on fish and seafood.
