Fruit-rich scents of pear and apple meld seamlessly into floral impressions, backgrounded by crisp citrus, creating a rich, refreshing aromatic mosaic. The wine, velvet-smooth and alluring, fills the mouth and remains attractively dry, thanks to a healthy level of acidity.
To be served at 8/10°C it is ideal as an aperitif, or in combination with vegetable soups, seafood and pasta with delicate vegetable sauces.
Harvesting from mid-September until mid-October.
Vinification: a soft pressing of the grapes, fermentation of the must at a controlled temperature; the removal of the accumulated foam is followed by a second fermentation in steel vats with the Charmat method at a controlled temperature.