Production area: Priocca and Castagnito, altitude 250-350 m above sea level
Surface area: approx. 2 hectares
Harvest: by hand in baskets towards the beginning/mid-September.
Vinification: soft pressing, fermentation in steel tanks at controlled temperature.
Aging: in steel tanks for 4 to 8 months and then in the bottle in the underground cellar with controlled temperature until put on sale.
Organoleptic characteristics: the color is a straw yellow with delicate reflections; the aroma is intense with floral notes and lemon grass; the flavor is fresh, crunchy and juicy with sensations reminiscent of white peach and rennet apple.
Food pairings: the wine with good freshness and intensity pairs well with foods that have a fair amount of fat and a good sequence of aromas, for example: fried anchovies and aioli sauce; amberjack tartare and avocado; marinated salmon in teriyaki sauce; risotto with raschera fondue and hazelnuts; tajarin with white truffle; finanziera.
Serving temperature: 10°-12° C.
Storage: keep the bottles lying down in rooms with a constant temperature if possible. It is a wine ready to drink and can be kept in the cellar for 4-5 years.
