TERROIR Soil composition: volcanic, sandy and slightly clayey soil. Altitude: from 0 to 300 m above sea level. Climate: Mediterranean, mild winters, limited rainfall, very hot and windy summers.
VINIFICATION AND AGEING Harvest period from mid-September. De-stemming and maceration of the grapes for 8 – 10 hours at 6° C, followed by soft pressing and fermentation at controlled temperature of 16° C, them lowered to 3° C. 5 month ageing in stainless steel tanks at controlled temperature.
TASTING NOTES Colour: light straw yellow. Aroma: pleasant and intense notes of peaches, melon and citrus fruit. Palate: delicate and balanced, with strong notes of yellow peaches and hints of melon and grapefruit.
PAIRING Traditional: delicate desserts with pastry or ricotta creams. Unconventional: soft “pasta fi lata” cheese with anchovies and pistachios.