TERROIR, THE GROUND, VINEYARD WORK AND THE HARVEST
Ground: Sandy-Limy. Grapes variety: Rossese bianco 70%, Piccabon 30%. Extent of the vineyard: At the present time, 2500mq, natural agriculture dictates used Vine training method: Guyot counter. Planting system per Ha: 5000. Average vineyard age: 7 years. Yield per Ha: 60-70ql. Harvest method: 100% hand-picking.
IN THE CELLAR
Vinification and ageing: de-stemming pigeage, maceration and fermentation on the grape skins for 4 days, at 21 C° temperature. Soft pressing and separate grape vinification for the must fermentation at 18-19 C° temperature for 5-6 days, then ageing in steel tanks for 7 months. Total anhydride sulphorouse: 75 mg/lt. Bottles production: 906/ 75 cl.
COLOR: Straw yellow wine with golden yellow reflections. SCENT: Intense aroma notes, with persistency and complexity, yellow flowers perfumed (broom, helichrysum, strewflower); fruity (Williams pear, grapefruit), hay light scents; flint. TASTE: Persuasive pleasant dry saltiness, mineral, with a good acidity, with a long and persistent final taste and aftertaste.
Fish dishes, white meat dishes, medium hard cheese.