BLEND OF GRAPES
80% Chardonnay, 15% Pinot Noir, 5% Pinot Blanc, guyots with 4,500 - 5,000 stumps per hectare. From a selection of grapes in the fields, and a selection of musts in cellar. Maximum yield 10,000 kg of grapes per hectare, amounting to approx. 4,500 litres of wine.
Bright straw yellow with hints of gold.
Primary fermentation in a thermoregulated steel tank, bottling taking place in the summer following the harvest, natural secondary fermentation on the lees, disgorging without added liqueur.
Suggestions of mango and pineapple, hazelnut, vanilla, lesser calamint; buttery.
Dry, supple and harmonious, full-bodied, with a long-lingering aftertaste.
Marinated salmon. Oysters and and shellfish in general. Cacciucco with scorpionfish. Grilled eels and sardines. Leghorn-style red mullet with tomatoes.