Perfume: typical, delicate, characteristic, with hints of golden apple and bread crust
Taste: dry, harmonious, full-bodied and well-structured
Best with: hors d'oeuvres, first courses and white meats, mushrooms and fish in general.
Area: 1 hectare
Altitude: 280/350 mt. o.s.l.
Plant Density: 3.333 grapes per hectare
Soil Composition: Pliocene sand 48%, lime 28% , clay 24%
Growing System: Espallier / Guyot
Vinification and Aging:
Yeld: 8.000 Kg. per hectare
Harvest Time: end of August
Harvest: by hand in cases (17 Kg.)
Process: in the destemmed grapes are cooled to 15 ° and pellicular maceration is made for three hours without bisulfites. Cooling of the must to 10 ° for static decantation
Fermentation: in steel vats (18/19°C ) for about 10 days and final tangential filtration
Aging: 3 months in steel vats
Colour: straw yellow
Fragrance: distintive, tender with golden apple and bread crast,
Taste: dry, armonic, sapid and good structure
Alcohol : 12,5%
Gastromomy: ideal with hors d’oeuvre dishes, first courses and white meats.