Wine-making process: Grapes are harvested by hand, removed from stalks, softly pressed and immediately cooled down to 12° C to maintain flavors. Must is left to sediment and, later, grape skins are removed as it ferments directly in new barrels. Here temperature does not exceed 16° C for reduced mass of 225 l each.
Grapes: Made from 85% Chardonnay and 15% Manzoni Bianco
To be served at: 6-8° C
Alcohol Content: 13, 50°
Total acidity: 5.70 g/l
Net extract: 22.5 g/l
Plant breeding: Spurred cordon
Production per hectare: 40/50 quintals
Harvesting period: End of September
Refinement: Wine is kept on grape sediments for 5 months in barrels and worked through "batonnages", so that grape sediments come into contact with wine. Wine rests in bottles for three months before being sold.
Taste and smell: Golden color, scent of honey, vanilla and toasted hazelnuts with mineral hues. Full body. It is suitable to fish dishes and white meat.