Organoleptic Analysis:Bright lemon color with intense aromas of pear, apricot, banana and hints of rose petals. Fresh and vivid in mouth, with balanced acidity and fruity finish. Altitude:200 – 300 m. Soil:Sandy clay. Yield:7.000 kg/ha.
Method of Production:Skin contact for few hours and classic vinification process for white wines, fermentation in stainless steel vats at temperatures of 16 – 18°C. To Accompany:Mild chesses and fruits, white meat and seasonal salads.
Served:At 8 – 10° C.