Espalier (Guyot and spurred cordon).

80/90 quintals.

Destemming, soft pressing, fermentation in stainless steel tanks at a controlled temperature (16/18°C).

In steel for a few months. Best consumed young.

Straw yellow with greenish reflections.

8°-10° C.

Pleasant sapidity and enjoyable freshness, followed by fruity notes and good persistence.

Good intensity, citrus notes, flowers and tropical fruit stand out.

Appetizers and delicate fish, meat and vegetable dishes.

Late August, early September.