Grape harvest takes place during the 3rd week of September, depending on the grapes’ complete biological ripeness, whose evaluation is based on sugar degrees, pH and total sourness. Grapes are picked by hand, respecting their wholeness and those organoleptic peculiarities that will come out with the wine.
Winemaking is carried out in respect of tradition and observing the most up-to-date white winemaking methods. A brief cryomaceration is made once the grapes are selected and derasped, with this process the skins are kept in contact with the must at a temperature of about 15-18°C for about 8-10 hours. This process helps the extraction of the skins’ noble elements that will bring wine’s personality. After that, a soft pressing is performed and the so called flower must is cooled at a temperature of about 8-10°C and decanted for about 10-12 hours. Selected yeasts are then added to the limpid must and a fermentation is performed at a temperature of 16-18°C. The obtained wine is preserved in steel tanks on its dregs for about 3 months. Then, the wine is decanted and preserved in steel tanks at a temperature of about 12°C, so that its flavour and freshness can be kept intact until it is ready to be stabilized and bottled. The rules required by regulations for biological wine production are observed during all winemaking’s stages, in order to assure and protect wine’s genuineness and healthiness.
Middle intense straw yellow
Remarkably articulated, fresh and intense, with clear sensations of ripe exotic fruit.
Full bodied wine, harmonious and soft, round and persistent.
Ideale per accompagnare antipasti di mare, primi piatti leggeri e pietanze a base di pesce e formaggi magri; ottimo come aperitivo
Preserve the bottle in a fresh place at a temperature of 8-10°C in horizontal position.
Serve it at a temperature of about 10-12°C, uncork the bottle just before consumption