The grapes are vinified in white. The "must" undergoes a light cleaning by static settling. Beginning of fermentation is carried out by inoculation of selected yeasts at controlled temperature of 16-18° C. Then the product is cleaned, stocked in stainless steel tanks and aged in bottle.
The wine has a straw yellow color and, on the nose, it offer floral sensation that recall the aroma of acacia blossom, with hints of pears as well. Its flavor is intense and very well-balanced, with fruity notes of apples and pears.
To be served cool, with starters, delicate first course dishes, grilled or baked fish. To be served at 10-12° C.