Crystalline, golden yellow, intense, mimosa.
Intense, of vanilla, apples and fresh bread.
Of acacia honey and ripe peaches, well-structured, full and enveloping.
Vine training system
Guyot-simple Cappuccina, good planting intensity, short pruning, 5-10 buds.
First period of maturation, first ten days of September.
As an aperitif and with fish and shellfish antipasti, fish and raw meats, fried fish and seafood, first courses and delicate risotto dishes.
At 8-10° in the summer and 11-13° in the winter in a long-stemmed glass which is shaped like a big tulip.
The de-stemmed grapes macerate at a low temperature for a long time in cooled pneumatic presses in order to extract from the skin the antioxidant substances which are beneficial to the human body; the must ferments at a controlled temperature and is then drawn into large barrels.
It rests 6-7 months on its own yeasts in large, oval-shaped barrels of different essences.