Hors d’ouvres and dishes with fish and light, summery dishes. Ideal even as an aperitif.
|AREA OF PRODUCTION||
Vineyards situated within Casalbordino’s cooler areas with exposure prevalently to the north.
|SOIL - ALTITUDE||
Clayish with medium mixture, loose and fresh with an altitude of 100-150 meters above sea level.
Espalier cuture with a density of 3800 plants/ha and a production of 11 Ton/ha.
Second half of September, reaching full technical maturity, by hand in the cooler hours of the day.
Removal of grape stalks and contact of the skins with the must for 8 hours at the temperature of 18° C, separation of the must from the skins and made limpid by decantation then transferred to steel tanks for the alcoholic fermentation at a temperature of 16° C.
|REFINEMENT - CONSERVATION||
4 months in steel tanks in which one month in contact with the fine less, refinement in bottle for about 10 days before being placed on the market, Store in a coole place at the temperature of 12°-14° C.
Light straw-coloured yellow, brilliant.
Delicate bouquet with light floral scents and fresh note of mature tropical fruit.
Harmonic, balanced, supple and fresh of medium body and persistent.