The process starts with the soft pressure of grapes, then static clarification of the must. The must undergoes to along and slow alcoholic fermentation at temperature controlled (< 16 °C), using selected yeasts, in stainless steel tanks. The foaming occurs at low temperature in autoclaves, using Charmat method Straw yellow fruity and flower scent dry, intense with silky citrus aroma Starters, light main meals and white meat 6-8.
- Appearance: Pale straw yellow
- Aroma: Fruity and flower scent
- Palate: Dry intense with spycy citrus aromas
- Pairing: Starters, light meals and white meats