Straw yellow with copperish highlights and grayish shades.
Fruity, of chamomile, banana, pineapple and rennet apples.
Refined, mellow, slightly almondy and of hazelnut.
Vine training system
Guyot- simple Cappuccina, excellent plant intensity, short pruning, 5-10 buds.
Fourth period of maturation, end of September.
As an aperitif and with antipasti in general, also with cold cuts and prosciutto ham, gnocchi with ragu sauce, risotto alla Milanese, eggplant pasticcio, white and boiled meats.
At 9-11° in nice weather and in the summer, and at 12-14° in the fall-winter: serve in a long-stemmed glass which is shaped like a just-bloomed tulip.
The de-stemmed grapes are macerated at a low temperature for the right amount of time inside cooled pneumatic presses so as 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 for 6-7 months on its own yeasts in large, oval-shaped, oak barrels of three different essences.