Grape varieties: Chardonnay 70%, Trebbiano 30%.
Trellissing: Spurred cordon.
Harvest: By hand, careful selection of the grapes.
Vinification: Fermentation in 500 litre wooden cask.
No malolactic fermentation. 6 months wooden cask ageing, followed by 5 months bottle ageing.
Bottling: In April of the year following the harvest.
Tasting profile: Straw yellow. The nose reveals intense, clean and pleasing aromas with hints of vanilla and ripe apple.
The palate is pleasing, intense, elegant, well balanced and offers good body.
Alcohol: 13%.
To be served at a temperature of 12°13°C.
Pagro de Betti is excellent with cured meats, white meats, shellfish, fresh cheese.
