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The winemaking applies the 'in bianco', that is, 'without skin' method.
The grapes are harvested by hand and put in small cases. The bunches are then laid delicately on a conveyor belt that takes them to the destemmer, where the grapes are separated from the stems. the clean grapes are then directed to a pneumatic press where they are crushed.
The juice is immediately cooled down and, after 24 hours, decanted at controlled temperature (55.4 - 57.2°F, or 13 - 14°C) then allowed to ferment with selected yeasts, keeping the temperature under control during the whole process.
The must may rest for a few weeks 'Sur Lie' (with yeast) before being decanted. This method enhances the typical characteristic perfumes of the grape.
The color is straw yellow with green highlights. The scent is reminiscent of elder tree and black locust flowers. To the palate it is harmonic and velvety, vaguely reminiscent of almond.
Pairs well with hors d'oeuvres, soup, pasta, boiled meat and seafood-based recipes, especially with boiled fish. |