Description
The Grapes and the Vineyards It is achieved from Trebbiano, Malvasia and Roscetto grapes coming from selected vineyards. The timing of the harvest is determined by parametric data i.e. acidity and sugar and on the state of healthiness of the grapes.The Vinification The vinification is carried out through soft-pressing of the whole-cluster grapes by an automatic press; the must settles for 24/48 hours and is racked to stainless steel vats where fermentation starts and is carried out at a controlled temperature of 17-19C with the addition of selected indigenous yeasts.The wine is left in contact with its yeasts for some days before being racked and, after the normal oenological practices, it is bottled quite early to keep its characteristic freshness and taste.The Wine The wine, straw-yellow in colour, is fresh and structured because of a good acidity level. It is very agreeable on the nose for its fine aromatic characteristics. It has some floral and fruity notes.To be drunk at a temperature of 10-12C, it is excellent as an aperitif and goes well with fish appetizers. – Falesco
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