Grape variety: Arneis 100%. Manual harvesting with selection of the bunches. Pruning: Guyot.
Density: 4.400 vines per hectare
Vinification: soft pressing; cold static decantation and filtration of the must. Fermentation in stainless steel pressure tanks at controlled temperature
of 12-14°C. The fermentation process is stopped by refrigeration at 5.5 atm. pressure. It refines 2 months on lees before bottling
Color: Pale straw with fine and persistent perlage
Bouquet: Very intense notes of pear, peach and hawthorn flowers
Flavor: dry, with a perfect balance of alcohol, acidity and residual sugar
Serve at a temperature of 10 °C. in tulip glasses.
Excellent as an aperitif, with starters, plateau royal, fish dishes and vegetables.