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 slightly coppery reflections.
Fruity and very delicate fragrances with hints of apple, soft and enveloping taste.
Fish starters, delicate fish first courses, cured meats, non-aged cheeses, white meats.