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.
Light straw yellow with greenish reflections.
Delicate plant fragrances with hints of mint, elderberry and sage. Citrine and persistent taste.
Asparagus, artichokes, starters and seafood dishes, even raw.