Tasting note

Dry yet floral Italian white with concentrated flavours of white peach and white currants and a final hint of gooseberry.

Viticulture

Hills and plains at altitudes of 0-150 m on calcareous and clay with South-East exposure. Yields of 4,500 plants/ha

. Vine training is guyot, both double and single . Harvested at the end of August, beginning of September

both by hand and mechanical

.

Vinification

Destemming and pressing. Fermented at 18° C in stainless steel for 10 days. No malolactic fermentation to keep fresh, zippy acidity.

Food Match

Aperitif, salads and lughter pasta dishes.