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Location of vineyards: |
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Calvagese Riviera and Muscoline; mid-hill (260 m.), cultivated according to the ecological and environmental system using the Guyot method.
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Produced from following grapes: purely Chardonnay grapes
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Processing: |
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The hand-picked grapes gathered in small boxes are put in horizontal presses and softly crushed. The resulting must undergoes a purifying cold treatment, that eliminates all negative smells and enhances the delicate scents of the grapes picked at the end of August.
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Organoleptic Test: |
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Colour: emerald green with yellowy reflections;
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Aroma: intense bouquet with overtones of fruit and banana;
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Flavour: dry, ideal for toasting at special occasions;
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Alcohol content: 12% vol.
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Ideal with: |
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Its fresh and fragrant vein exalts delicate foods; fish tartlets; Parma Ham; pasta with Mediterranean sauces; fish baked in foil, fish soups; soft, fresh cheese and petits fours;
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Should be served cold at 8-9° C;
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Particularly suitable as an aperitif.
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