The must is not left on the skins to avoid its acquiring their rust-red colour. After soft-pressing the must is left to ferment  at a temperature between 18°- 20° C. in stainless steel vats. The wine is then stored at 17°-18° C. in special stainless-steel tanks until bottling.

Vibrant and enticing yellow straw colour. The bouquet is unmistakable and immediate, with an intense impression of acacia flowers. The palate is dry, full-bodied, well balanced and persistant.

ideally served at 10-12° C. Works well with many antipasti and light salads such as courgette, lemon and basil salad or even with summer minestrone. Try with pesce al sale.