Color straw yellow with bright green reflection.
Smell impactful notes of orange and lemon peel in a background of delicate note of white peach and orange blossom.
Palate good structure with a note of acidity and a long lasting minerality at the end.
Grapes picked by hand are crushed, de-stemmed and than softly pressed by pneumatic press. After a 48 hours sedimentation the clear must is inoculated with selected yeasts and then ferments at
15°C in steel tanks.
On lees for 4 months in steel tank a 10°C with frequent batonage. At least two months in bottle before the release.
Training System cordon rearing with Guyot pruning
Soil type hilly, sandy – clay with alkaline reaction
No.of vines 3800/ha