Vinification: same day destemming of the grapes and
obtaining of the grape juice with the natural draining from
the horizontal press. Filling of the stainless steel thermotanks
with the clarified must and subsequent alcoholic fermentation
induced with selected company yeasts and thermally
controlled between 12°C and 14°C for two weeks.
This is followed by decanting for physical and organoleptic
cleaning and a pre-bottling stop on the yeast lees with
bâtonnage until december.
Tasting and gastronomic notes: wine with a soft pink color
and a citrus floral scent. Very fresh in the mouth, excellent
acidity but also fullness and length. Suitable for any occasion
from spring to autumn, with all first courses or fish. Also
excellent to accompany pizza and finger food in general.
Alcohol content: 13% Vol.
Consumption is recommended within 24 months of the
harvest at 10°C in glasses with medium cup and closed cup.
Store in a cool place away from light.