Pinot bianco
Manual harvesting with selection of grapes; destalking, crushing, and soft pressing and selection of the different portions of the must; static clarification, separation of sediments and inoculation with selected yeast; alcoholic fermentation at 16-17°C for approximately 15-16 days.
In stainless steel sur lies and weekly bâtonnage; assembly and bottling in March.
Alcohol content: 12 % vol.
Deep straw yellow; on the nose it reveals sensations of delicate white flowers, apple, and pear with final light hints of almonds; in the mouth it is pleasantly fresh and savoury with good persistence.
Appetizers and first courses with raw fish, milk products and fresh cheeses, vegetable and corn soups.
Serving temperature 12°C
75 cl
