Straw-yellow color, characterized by persistent foam and perlage.
Delicate, fragrant and fruity aromas with hints of apple.
The taste is fresh, elegant, particularly balanced.
The first fermentation takes place in temperature-controlled tanks at a temperature of 17 ° -18 ° C, in order to enhance the delicacy of the typical aromas of this vine.
Martinotti method, with fermentation duration of about 40 days and subsequent refinement for a few months at a controlled temperature.
Excellent as an aperitif, snacks and fish dishes.
8-10 ° C
The ideal cellar for storing wine must have a temperature between 11-15 ° C, there should be no temperature changes. Avoid storing other foods with intense and penetrating flavors and aromas.