Intense primary aroma, delicate, lingering, excellent secondary aroma, great bouquet.
Lively, fresh, rich, balanced, delicate, fine.
Good grain size, limestone-clayey structure and sun exposure.
A small portion of the must is fermented and left to develop in small French oak barrels.
Painstaking selection of the grapes, very light pressing with use only of first press wine. Cooling at 10-12 °C with natural settling. Fermentation with native yeasts only, at controlled temperature between 16- 17 °C for 25-30 days.
Fish starters, culurgiones (ravioli) with potato and mint filling, seafood risotto, artichoke risotto, linguine (flat spaghetti) with seafood dressing, stewed and grilled fish, white meats, medium mature cheeses.