White wine vinification with brief low-temperature skin contact for optimal extraction of aromatics, soft crushing and fermentation at controlled temperatures of 18-20 °C. Maturation on the lees in stainless steel until January.
Pale straw yellow; intense, faintly aromatic nose hinting at nutmeg. The palate is fresh-tasting, dry, mid-structured and attractively harmonious.
Serve lightly chilled for a perfect aperitif, or partner with vegetable starters, shellfish, clams soups and sea fish.