Winemaking: The grapes are cold soaked in order to maximize the extraction of aroma precursors into the must. Following racking, the must is inoculated with selected yeasts. After the end of the fermentation, the wine matures for a period of 4-5 months on fine lees, thus gaining more volume and complexity
Tasting Notes: Intense, with refreshing acidity and firm structure.
Food pairings: fish fillet roasted or poached, fried cod, oven-roasted stuffed squid, pasta in white sauce, white cheeses.