Description
The grapes, harvested in the first ten days of September, come from a single clone called Ersa, which provides the wines with good flavour and structure.50% of the wine is vinified immediately, while the remaining 50% is macerated overnight (skins and juice) at 6 °C. The must obtained, decanted cold and clean, is blended and sent to ferment in temperature-controlled stainless steel tanks (80%) and in oak barrels (20%), where in two weeks the win reaches it full alcohol content. Subsequent decanting removes the heavier lees, allowing a long ageing to take place on the finest lees. In mid-spring, mild clarification is performed before blending the two wines, followed by bottling. Straw yellow with greenish highlights. At the nose one can detect elder flowers, golden apples and the crust of fresh bread. In the mouth the sensations experienced in the nose are confirmed, with good balance between acidity, softness and structure.
Organoleptic : Straw yellow with greenish reflections. Elder f lowers, golden apples and fresh bread crust can be noticed on the nose. In the mouth the sensations felt on the nose are confirmed with a good balance between acidity, softness and structure.
Pairings: Ideal with fish entrèes, white meats and cold cuts.
Floral, Fruity, Balanced.
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