Fermentation at controlled temperature in stainless steel vats; ageing and maturation on fine lees for 6 months.
- Cantina Andriano
- Trentino Alto-Adige, Italy
Method & Production
Pale yellow colour, light aromatic perfume with a gentle fragrance of tropical fruits. On the palate it's dry, medium bodied, with a fruity well balanced acidity.
As aperitif, with swordfish carpaccio, poached fish like blue trout, sea bass in foil, boiled beef with a celeriac purée, fresh alp cheese.