Soft pressing and maceration on the skins for about 60 days at a controlled temperature. Fermentation in cement vats at a controlled temperature between 15/18 °C.
Aging on fine lees for about 8 months, 80% in cement vat 20% in barrique, plus 2 months in bottle.
Bright golden yellow colour. The nose has fruity notes of pear and ripe yellow apple combined with hints of aromatic herbs and citrus fruits.
Soft and velvety taste, good structure enriched by the typical sapidity of our Tuscan Trebbiano. Clean, persistent finish with delicate notes of toasted hazelnuts.
It goes perfectly with elaborate dishes based on white and red meats, aged cheeses and truffle-based dishes.
