Straw yellow with evident greenish highlights. Fresh and fragrant, with notes of green apple, lime and grapefruit zest. Lively freshness in the mouth, it has a pleasing long finish.
Great with seafood appetizers, fried fish dishes, crustaceans, and seafood salads.
The grapes are destemmed and crushed then left to macerated on the skins in tanks filled with carbon dioxide at a controlled temperature of 8°C for 12 to 15 days. The grapes then undergo a light pressing following the Champagne method, to obtain a must that is rich in delicate aromas. Fermentation takes place in stainless steel tanks with indigenous yeasts, at a controlled temperature of 14-16°C.
After ageing on the lees in anaerobic stainless steel tanks the wine is bottled.