Treatment: grapes are lightly pressed and ferment in steel tanks at a the controlled temperature of eighteen degrees for about twelve days. Then the wine refines on yeasts for six months, with frequent bâtonnage (technique consisting on wine shaking with specific tools, so that the wine dregs, that are fermentation residuals, are re-suspended).
Description: the colour is bright straw-yellow and at the smell one can feel flowers scents, like jasmine and peony, and fruits, line apples, plums, citrus fruits. The taste is fresh and intense, with a balanced aftertaste.
Complement: it matches well with fish dishes and shellfishes, white meats, cold cuts and aged cheeses.