Grape variety: Herbaceous 100%
Yields per hectare :100q
Maximum production of bottles per hectare :7000
Vinification:rapid pressing of the grapes without crumbling the mass. Selection of musts and start of alcohol fermentation at controlled temperature. Aging on yeasts for 4-5 months. Reinoculum and tug for the fermentation.
Aging:minimum 30 months in the bottle. After disgorgeing the wine is stored for a few months and then put up for sale.
Bottling:with isobaric machine and capping with 100% microgranulo technical cork. Gabbiette Icas.
Total acidity: 6/6.5g/L
Maximum total sulphur:90mg/L
Bottle holding in the years: 3-4 years.
Features for tasting
Color: very discharged yellow with greenish reflections
Nose:citrus, pear, passion fruit, fermentative notes with good bread crust.
Taste:acid, mineral, definitely fresh. Intense and prolonged foam, creamy.
Pairings:ideal for aperitifs and appetizers. Excellent with fish first courses or white risottos. Ideal with freshwater or seawater fish. Curious with pizza.
- 75cl glass bottle
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