Color: pale straw yellow with greenish reflections. Nose: intense primary aroma with predominance of citrus notes and fresh fruit. Taste: lively, very fresh and savory, balanced, delicate, fine.
All the initial operations, soft pressing, natural decanting at a constant temperature of 10-12 ° C, are carried out in an oxygen-free environment to preserve the must from oxidative phenomena. Fermentation takes place at a controlled temperature of 16-17 ° C for a duration of about 15-20 days.
Excellent as an aperitif with seafood and shellfish, to accompany sushi, sashimi and appetizers, light dishes based on white meats and fish.