The autochthonous varieties used get themselves noticed especially for the scents of the aromas derived from alcoholic fermentation, such as rose, lemon and banana.
Attack is smooth and velvety, the presence of a good acidity contributes to the wine’s structure and makes it at the same time well-balanced and harmonious. Taste of almonds, hazelnuts and citrus emerge among the noticed sensations.
Coupling with white meat and fish, at a serving temperature of 8-10°C is recommended.
Malvasia puntinata, Malvasia di Candia, Trebbiano, Bellone
200 m s.l.m.
Harvest by hand in 15-kg perforated crates. Soft pressing and selection of the different must fractions. Static clarification and separation of sediments. Addition of selected yeasts. Thermo-regulated alcoholic fermentation (18°C, roughly one week). Cold tartaric stabilisation during the month of March. Blending during the months of May / June.