Tasting note
Lime and flower petals: well rounded, with a spritz of citrus.
Vinification
The must is not left on the skins to maintain the classic golden-colour. After soft-pressing the must is left to ferment for about 8-10 days at a low temperature between 15-17 °C. After the fermentation the wine is stored at 18-20 °C in special stainless-steel tanks until bottling.
Food Match
Fish and mushrooms. Light pastas and salads.