· Crio-selection 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:
Straw yellow with greenish reflections, the nose expresses notes of pineapple, white peach and sage that open to a fine and very elegant taste. On the palate it is rich, round, perfectly balanced. Excellent in combination with fish-based preparations, it also goes well with white meats.