White flowers (acacia, ibiscus), white flesh fruits (white peach, golden apple), cibor.


It gives the palate sapidity and smoothness, intense flavour
of ripe fruit, candied citron, pineapple and white flowers.




After the manual grape picking, grapes undergo a soft pressing (maximum 1 atmosphere) by a diaphragm pneumatic pressing machine. The alcoholic fermentation takes place in steel tanks at a constant temperature of 18 °C with selected yeasts for a
period of ten to twelve days.


The first pressing is decanted
without being filtered and left to rest on a thin sediment for three months. Re-fermentation in autoclave (high-pressure tanks) is monitored so that temperature is constantly kept around 16-17°C


Bright straw yellow.

Food Pairing

The ideal combination is with appetizers, pizza, vegetable dishes, fish, white meats and fresh cheeses. Suitable as aperitif, with vegetables in tempura, shellfish and semi-mature cheeses. Perfect with pasta dishes based on fish and white meat.