Production area DOP COLLIO.
Manual harvesting of grapes followed by maceration in a low-temperature stainless steel fermenter. After racking and the stages of static clarification with the help of selected yeasts, the alcoholic fermentation is carried out at a controlled temperature and stagnates on the mother culture. The clarification, microbiological stabilization and filtration phases follow in the spring after the harvest.
Straw yellow with citrine reflections.
Slightly fruity with hints of white flowers, slightly almond flavour, rightly persistent and harmonious.
Cured meat also seasoned, fresh cheeses, first courses also sapid.