Brief description of the winemaking and ageing process:
the grapes arrive from the vineyard already selected; softly pressed, the free-run must is fermented at a controlled temperature of 15 °C; once fermentation is complete the wine rests for 5–6 months before bottling. At least six months after bottling the wine is released for sale.
Visual, olfactory and taste characteristics:
intense straw-yellow colour, fragrant, floral, intense velvety palate with a hint of almond.
Food pairings:
First courses with black truffle – Mushroom or onion soup – Grilled fish – Snails with herbs – Vegetable flan.
