VINIFICATION: Crushing-destemming of the grapes. Short cold maceration on the skins Soft pressing and fermentation at controlled temperature 14-18° C Sparkle is captured at low temperature in autoclave.
ANALYTIC DATA: Total acidity: 5.80 g/l Alcohol content: 11.50 % vol.
ORGANOLEPTIC CHARACTERISTICS: Brilliant straw yellow color with characteristic fruity bouquet, dry flavor.
DININGCOMBINATIONS: Ideal as an aperitif and excellent as an all-dinner wine.
Serving temperature 12° C