Wine-making techniques: Grapes are harvested in the second two weeks of October. The must is settled and then fermented at cool temperatures using selected yeasts. The wine is aged on its lees in stainless steel but sees no oak.
Tasting notes: Pale-medium gold reflections with a rich and powerfully aromatic nose of apricot, apple, peach and citrus fruits. On the palate it is full bodied, soft and well balanced with excellent acidity. It improves with age.
Food pairings: It is ideal with hors d'oeuvres, shellfish, grilled fish dishes, buffalo mozzarella, chicken and cold meat. Serve at 10/12°C.