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Harvest begins the last ten days of September. The de-stemmed grapes are macerated for a long time in cooled pneumatic presses, in order to extract from the skin the antioxidant substances healthy for the human body. The must ferments at controlled temperature. Aging 16 months on the fine lees in large, oval shaped oak barrels.
Golden yellow, crystalline color. On the nose, aromas of wild flowers, lightly spiced, accompanied by hints of watermelon. On the palate, a lively, salty attack, a dry, slightly tannic texture, with marked elegance and finesse.
Serve between 8-10°C. Ideal fish starters, fried fish and seafood, soup, vegetable minestrone and grilled fish.