Straw yellow with greenish rims. White fruits, stone fruits, herbaceous and balsamic notes.
Fresh with good acidity and fruity finish.
Stripping is a process that contributes to a series of improvements in the wine: on the one hand, a lower astringency and greater fineness, on the other hand, a noticeable improvement in the quality of the distillates of bagasse. A gentle pressing is then carried out. As the must is obtained, it is introduced into the deburring vats, keeping the must unfermented at an absolute rest for the time needed to decant the impurities. Once the must has been decanted, it ferments for 3 weeks in stainless steel tanks at a controlled temperature.
All kinds of seafood, white meat (chicken, turkey), fish, cheese (soft and semi-hard), rice dishes (risotto, paella) and Japanese food (sushi and sashimi).