The must is not left on the skins to avoid its acquiring their rust-red color. After soft-pressing the must is left to ferment at a temperature between 18 ° - 20 ° C. in stainless steel vats. The wine is then stored at 17 ° -18 ° C. in special stainless-steel tanks until bottling.

Vibrant and enticing yellow straw color. The bouquet is unmistakable and immediate, with an intense impression of acacia flowers. The palate is dry, full-bodied, well balanced and persistant.

ideally served at 10-12 ° C. Works well with many antipasti and light salads such as courgette, lemon and basil salad or even with summer minestrone. Try with salt fish.