|Vinyards: Bianchello, a clone of an antique greek vinyard. |
Vinification and fermentation: the slow gentle control of the pneumatic press with an axial membrane respects the integrity of the grapes, consequently enhancing the organoleptic properties of the wine.
Harvesting: a slightly delayed harvest, selecting only the best bunches.
Organoleptic characteristics: a white wine refined with noble yeast fermentation, with a full, balanced body; intensely straw yellow colored with light golden reflections, limpid and crystalline. The perfume is intense and persistent, with spicy undertones of mature fruit. In the mouth it is immediately fresh and full, with elegant notes of fruit, and a light balsamic sensation in the finish; dry, sharp, savoury, soft. Combined, the flavours are balanced and extremely pleasurable.
Recommended usage and service: excellent through the entire meal, with fish and white meat. An excellent aperative, best served fresh at 10 celsius degrees.
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