Garganega 50% - Trebbiano Toscano 50%
The grapes are carefully hand cropped and placed into plateaux where they are left to rest for 15 - 20 days.
The grapes are destalked and left to macerate together with the grape skins in the pneumo press with enzymes for some hours. The must is separated and statically settled, helped by cold.
After a few days, when the alcoholic fermentation with temperature checking in stainless steel tanks has started, the must is placed in 500 litre tonneaux in the middle of the fermentation cycle, where it stays with recurrent batonage and micro-oxygenation until June.
Golden green, with hints of white acacia blossoms and honey on the nose. Intense perfume of fresh apricots, ripe apples and perennial herbs such as mint and eucalyptus, enveloped by sweet tannins and a pleasing mineral sensation.
13 % vol
10 - 12°
pasta with sea food sauces, crustaceans and see food, white meats and cheeses