Straw-yellow; penetrating, fruity nose with traces of sage and hay. Good body and just the right balance on the palate, with nice all-round softness. Best served young as an aperitif and with light hors-d’oeuvres and fish, in order to appreciate its fragrance and overall elegance at their best.
Location: Cappelletto, Treiso (400 m. asl)
Facing south-est, with spurred cordon pruning.
Yeld/HA: 6-7 T/Ha that is 40 – 49 Hl/Ha
Following brief cold maceration to extract the aromas, the must is separated from the skins and fermented in stainless steel at a controlled temperature.
After then being left to mature several months on its own yeasts, until bottling in the spring./summer.
Alc. by vol. : 12,5-13% vol.
Total acidity : 5,5-6,5 g/l.
Dry extract : 22-24 g/l.