Vines (cépage): White Malvasia
Alcohol: 12, % Vol
System of cultivation: Sapling – Espalier
Yeld by hectare: 100 – 120 quintal by hectare
System of harves: Manual
Grapes are destemmed and gently. The must is cooled at a temperature of 5° C for about 24 hours. In this way there is no fermentation and the must is subjected to a natural centrifugation because all suspended elements precipitate to the bottom of the tank. After 24 hours the cleaned must is decanted and becomes fermented holding a temperature of 12°-14°C.
After the fermentation the must is decantede for two times to be cleaned again and then is kept in stainless steel tanks until the bottling.
It is straw coloured with greenish nuances. It is very persistent with delicate fruity scents.
Excellent as aperitif, it goes well with raw sea-food and fish courses in general.
Serving temperature: 8° – 10° C
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