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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 for 6-7 months on the fine lees in stainless steel tanks.
Shiny, straw yellow with greenish tones. Slight aromas of green peppers and nutmeg. Elegant, delicate and
spicy taste, slight flavor of green fig, well-structured, intense and silky. Serve between 8-10°C. Ideal with raw sea-food and shellfish starters, risotto with mushrooms, boiled and delicate white meats with sauces and mustards.