Vine training
Espalier (Guyot and spurred cordon).
Grape yield per hectare
70 – 80 quintals.
Vinification
Destemming and pressing, soft pressing, fermentation in stainless steel tanks at a controlled temperature (16-18°C).
Ageing
In steel and in the bottle for a few months.
Colour
Bright straw yellow.
Serving temperature
8°-10° C
Tasting Notes
Nicely enveloping, fresh and decisive in the mouth, closes with a light almond note.
Aroma
Opens with an array of flowers and yellow fruits, with iodised touches in a delicate finish.
Pairings
A versatile partner for both aperitifs and pasta dishes, or try with grilled squid.
Harvesting
First half of September.
Pariglia
Try it at a tasting