| Climate |
Altitude: 500 m. a.s.l. Exposure: South. |
| Harvest |
First three weeks of September. Determining the optimum moment for picking is crucial in order to obtain maximum sugar concentration in the grapes without losing the variety’s aromatic qualities. |
| Vinification |
Once the berries are de-stemmed and crushed, the mass is chilled and the juice is kept in contact with the skins for a short period, in order to enrich it with varietal aromas . The fermentation takes place at constant temperature of 17-19°C. About 5% of the juice is fermented in barrel. |
| Ageing |
On the fine lees for a few weeks to exalt its aromatic character. |
| Pairing |
Exotic dishes, fish with strongly flavoured sauces. |