The grapes are cooled immediately and cold-macerated overnight before soft pressing. The first-pressing must is cold settled and ferments for 2–3 weeks at controlled temperature. At the end of the fermentation period, the wine spends some time on its lees at low temperature with frequent sensory checks. The wine is then racked and blended for bottling. Leaving the wine on the lees, as was usual in bygone times, enhances fragrance and flavour.
Bright straw yellow with greenish hints and a fruit-driven nose with delicate floral notes, ushering in a soft and well-balanced mouth with a pleasant, subtle aromatic fragrance.
Pasta, white meat, fish, salads, bruschetta, Pecorino cheese.