The wine appears a straw yellow with pale coppery highlights, prefiguring the generous, full-fruited sensations that follow on the palate. The bouquet is redolent of pear and pineapple, backed by a subtle herbaceousness, which expand steadily in a harmonious, almost stately fashion. In the mouth, standing out from the rest of the components is a crisp acidity that complements the rich body and natural suppleness, as well as its overall cleanness and aromatic finish, all of which combine to craft a delicious wine of immediate pleasure.

Its crispness and sapidity make this wine the ideal pairing to seafood salads and to fish and shellfish first courses, while it heightens the qualities of full-flavoured soups and grilled and poached fish. A must-try with soufflés and eggs dishes. Enjoy best at 8-10°C.

WINE PRODUCTION
Vinification: after the clusters are crushed, a cryo-maceration on skins is carried out for half a day, follow the soft pressing and, then, the fermentation in temperature-controlled stainless-steel tanks at 20°C. The wine then matures on the fine lees before bottling. Thanks to state-of-the-art technology and expert winemaking, only a minimum level of sulphites is used in production, well below Europen standards.
Maturation: 1 months in the bottle.

TECHNICAL ANALYSIS
Alcohol: 12.5% vol.
Acidity: 5 g/l