In the winery
Winemaking: after destemming and soft crushing grapes, must fer-ments spontaneously with grapes skins thanks to a pied de cuve of native yeasts, the only ones which increase the expression of our Terroir. After 4-5 days of maceration with the skins, must is soft pressed in order to separate it from grape skins. The alcoholic fer-mentation continues for 2 months at low temperature (13-14 °C). Natural fining and stabilization, no fining agents added.No filtration.
Ageing of wine on lees: 5-6 months in steel tanks, shaking it every 15 days. Very low amount of sulphur dioxide added before bottling.
Organoleptic properties: straw yellow colour with golden yellow reflex; fruity (green apple, pineapple), floral and honey nose. Me-dium body, balanced, soft, fresh taste, with a mineral finish, cha-racteristic flavour of Greco variety.
Food pairing: ideal for aperitif but also for lunch and dinner, in par-ticular fishes main courses, vegetables and risotto.
Serving temperature: 8-10°C.