Vinification: using the classic white wine making 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 fermentation process. Tocai grapes are particularly suited to vinification that uses low-temperature skin fermentation, which is carried out before pressing by allowing skin contact with the must at a controlled temperature (10-12°C) for a period of about 12 hours. This practice allows for the extraction of aromatic flavour precursors which are typical of Tocai, this process is carried out on a part of the harvested grapes.
Organoleptic description of the wine
straw yellow tending to green.
fresh, reminiscent of spring flowers.
a dry, crisp, plush and velvety wine with a clear bitter almond taste.
it is highly suited to being served with starters, particularly with cured hams, light soups, as well as with fish and white meats. It is ideal served as an aperitif. Recommended serving temperature 10-12°C.