Manual harvest in boxes. A part of the grapes, about 20%, is picked up late in order to ensure to the bunches a superior sugary and aromatic
concentration. After the manual harvest there is a soft crush and also a soft pressure. The fermentation started after an appropriate static clarify of musts and then is bringing at a controlled temperature of about 16°C , for a period of around one month. After the fermentation, the wine made from overripe grapes is aged for three months in French oak barriques of second and third passage. Instead the remaining wine will be refining in steel. It is then achieved at the assembly work in the tank , which is followed by bottling.
Yellow intense color, with straw-yellow hint.
The wine-tasting give a good sharpness matched with a peculiar minerality, which makes the wine unique with sure flavor length. The
residual sugary, that characterize it, ensure a pleasing taste.
The smell of white flowers allows to identify immediately the vine variety Malvasia, which has in this variety a fresh and intense expression, with hints of exotic fruit and white pulp.
Dishes of raw fish, first course with light vegetables and fish sauces, second course of white meat and baked fish.