Production zone DOP Collio.
Manual harvest of perfectly healthy and perfectly ripe grapes followed by a 12-hour maceration in a stainless steel vat at low temperature (<9 ° C). After racking and the static clarification phases, alcoholic fermentation is carried out at a controlled temperature and resting on the mother yeasts for at least 5 months with the help of selected yeasts. The phases of clarification, microbiological stabilization and filtration follow in the spring following the harvest.
Pale straw yellow with greenish reflections
Delicately vegetal scents with hints of mint, elderberry and sage. Citrine and persistent taste.
Asparagus, artichokes, hors d’oeuvres and marine dishes even raw.