Production area: Priocca and Castagnito, altitude 250-350 masl
Surface: approx. 2 hectares
Harvest: manual in baskets towards the beginning/mid-September.
Vinification: soft pressing, fermentation in steel tanks at a controlled temperature.
Refinement: in steel tanks for 4 to 8 months and then in bottles in the underground cellar with controlled temperature until being put on sale.
Organoleptic characteristics: the color is a straw yellow with delicate reflections; the scent is intense with floral notes and lemon grass; the taste is fresh, crunchy and juicy with sensations reminiscent of white peaches and rennet apples.
Gastronomic matches: the wine with good freshness and intensity goes well with foods that have a fair fatness and a good sequence of aromas, for example: fried anchovies and aioli sauce; amberjack and avocado tartare; salmon marinated in teriyaki sauce; risotto with raschera fondue and hazelnuts; white truffle tajarin; financier.
Serving temperature: 10°-12° C.
Conservation: keep the bottles lying down in rooms with a possibly constant temperature. It is a ready-to-drink wine and can be kept in the cellar for 4-5 years.
