Color
muted pink, lively tinges typical of a young wine.
Grape Varieties
Aroma
delicate, intense, fruity.
Taste
lively but with balanced sapidity, body and mellowness.
Cellaring Potential
Constant temperature 18 °C, humidity 75%, controlled light, horizontal bottle
Food Matching
Sea and land starters, fish and vegetable soups, lorighittas (ring shaped pasta), dressed with sea urchin roe, fish stews, white meats.
Vinification
HARVESTING: By hand, in the early morning.
VINIFICATION TECHNIQUE: Partial carbonic maceration, traditional maceration for 3-4 hours, natural decanting at 10 °C, fermentation under controlled temperature 16 °C, 4 weeks permanence in cooled vats.