Malvasia minimo 85%
Short cold maceration and subsequent soft pressing. The must is fermented in stainless steel tanks at a temperature of 12-14°C for about 30 days with their indigenous yeasts. Clarification is done by decantation.
Straw yellow color, intense nose with hints of grape, tropical fruit, spring blossoms. The palate is fresh and full-flavoured, intense, fruity, elegant and supported by a lively vein of crisp acidity..
Seafood, sushi and sashimi , appetizers, medium cured cheese, pasta dishes like risotto with cheese and white meats with herbs.