VINIFICATION
The grapes are destemmed and pressed. The must undergoes a slight cleaning by static
settling. Beginning of fermentation is carried out by inoculation of selected yeasts at
controlled temperature of 16-18° C. Then the product is cleaned and stocked in stainless
steel tanks.

TASTING NOTES
It is a fragrant and fruity wine, but definitely not one lacking in structure. On the nose it
offers floral sensations that recall the scent of acacia blossom, along with pear-like hints.
It is an easy drinking wine, fresh and intense and with excellent balance.

FOOD PAIRINGS
Ideal with starters, delicate pasta dishes, fish, white meat. To be served at 10 -12° C.