The grapes, picked fully ripe and undamaged, were soft-crushed and the resulting must racked into stainless steel tanks to ferment for 8-10 days at a controlled temperature of 16-18 °C. The wine then remained on the lees for several weeks to acquire volume and complexity before going into bottle.
A star-bright straw yellow introduces an intense, whistle-clean nose that marries the classic pear and apple-like fragrances with elegant hints of floral and citrus. The palate, dry on entry, reveals substantial structure and lingering, refreshing savoriness that make this a versatile wine of outstanding personality
A fine aperitif that is also a superb match for seafood salads, meat or fish based starters served with succulent sauces, full-flavored soups and even white meats.