Yield per hectare
Year of planting
White vinification with brief maceration on the skins. Fermentation and aging on the lees in stainless steel tanks at controlled temperature for about 6 months. Rest in the bottle for another 3-4 months.
Varietal, rose petals, lychees, spicy notes
Aromatic, warm with a natural alcoholic strenght, pleasantly cool
Elaborate fish-based preparations, scampi and lobsters, white meat with spicy sauces, oriental cuisine