Vinification: using the classic white wine method, with soft pressing, refrigeration, followed by the settling and racking of the cleaned must, then fermentation at a controlled temperature (around 17°C) and the addition of selected yeasts to enable greater control of the the fermentation process.
Organoleptic description of the wine
istraw-yellow reflected with green.
elegant, with apple and bread crust.
dry, apple and acacia blossom.
Aperitif, light starters, dry first course dishes or broths, egg and fish based dishes. This wine is best served at a temperature of 8-10 °C