Tasting Note: Luminous straw colour. On the nose painted in the range of yellow and green tones, ranging from flowers to tropical citrus fruits, such as grapefruit, to yellow-fleshed fruit and hints of aromatic and balsamic herbs. On the palate it proves surprising for its freshness and flavor that make the sip dynamic and reactive in a final overflowing with aromatic vibrations of ripe fruit and fresh almond framed by a fascinating saline propulsion.
Food Matching: Aperitiv with spicy appetizers. First courses of pasta or risotto with fish sauce, raw meat such as carpaccio, mixed cold cuts, white meat with spicy sauces, raw fish such as sushi or sashimi.
Soil: Deep clay over soils of moreinic origin.
Vinification: The fermentation of the must is carried out for 90% in steel (at 16-18 ° C) and for 10% barriques of 1st and 2nd passage with a stop on the lees, both in steel and in wood, for about 8 months with continuous battonage. Malolactic fermentation is avoided to maintain the vibrancy and freshness of the wine.
Residual sugar: 0.22g/100ml.