Wine-making technique: · The whole grapes are chilled in our exclusive cooling tunnel with immediate drop in temperature and consequent cold maceration of the skin peels;
· After destemming, direct pressing in stainless steel vats and soft crushing in inert environment at 0.7 bar;
· Cold static decantation at 14 °c for 24 – 48 hours.
· Fermentation IN Inerted stainless steel tanks at 8 – 11 °C
Ageing: 3 months in stainless steel
Organoleptic evaluation and food pairing:
Delicate fruity nose and lively fresh flavour. The unique harmony between the different varieties shows the great potential of Abruzzo native white wines; Perfect accompaniment to fish dishes and starters during hot summer days.