Tasting note
The colour is straw-yellow with light greenish hue. Intense aroma, with tropical fruit and flowers. On the palate it is structured and full bodied, smooth, and well balanced.
Viticulture
AREA Romagna SURFACE Hills and plain HEIGHT 0 -150 m SOIL TYPE calcareous and clay EXPOSURE South East YIELD 4,500 plants/ha VITICULTURAL TECHNIQUE Guyot, both double and single YIELD 11,000 Kg/Ha HARVEST PERIOD End of August, beginning of September TYPE OF HARVEST By hand and mechanical
Vinification
PRESSING Destemming and pressing FERMENTATION TANK 1000 hl tank FERMENTATION TEMPERATURE 16°-18° C. FERMENTATION PERIOD 12 days MALOLACTIC FERMENTATION Not done FINING CONTAINER Inox tank FINING PERIOD 3-6 months
Food Match
Perfect for an aperitif or antipasti.