Organoleptic characteristics: straw yellow color with golden reflections.
Nose: tropical fruit sensations mingle with crusty bread.
Flavour: pleasantly acidic with persistence and hints of tropical flowers.
Pairings Lacidit and pleasantness final match to make it suitable for soups and risottos with herbs. Collected in boxes and, after pressing, fermentation in stainless steel tanks at a temperature of 15-18 C. Next stop on the lees for about 6 months, with battonage week. So mild filtering and bottling.
