Subtle, intense and delicate, with good primary and secondary aromas
Fresh and dry, sapid, with pleasant delicate and fine feel.
Rolling hillsides, with variable grain size and chemical-physical soil composition.
1-3 months in bottles
Painstaking selection of the grapes, very light pressing with use only of first press wine. Cooling to 10-12 °C with natural settling. Fermentation at 16-18 °C for about 20 days. Stored at controlled temperature with brief aging on its fine lees.
Seafood starters, fregola (small balls of semolina) with crustaceans, fish stews, bass with artichokes, soft-textured medium mature cheeses.