Colour: soft straw yellow with green tinges. Nose: intense primary aromas, delicate, lingering, excellent secondary aromas, great bouquet. Palate: lively, fresh, rich, balanced, delicate, fine.
Limestone and clay
A small portion of the must ferments and ages in small French oak barrels
Painstaking selection of the grapes, very light pressing with use of only first press wine. Cooling at 10-12°C with natural settling. Fermentation at controlled temperature between 16-17°C for 25-30 days. Left to develop on its lees for 40-60 days.
Fish starters, culurgiones (ravioli) with mint and potato filling, seafood risotto, artichokes risotto, linguine (flat spaghetti) with seafood dressing, stewed and grilled fish, white meats, medium matured cheeses.