PAIRINGS
Duck breast risotto with orange zest, Broiled yellow croacker, Baked salmon with pistachio crust
VINE & VINEYARD
A selection of Arneis grapes from vineyards grown on loamy sand soil of marine origin which conveys mineral notes to the wine.
HARVEST & WINE-MAKING
Grapes are harvested manually at the beginning of September in small boxes and pressed softly; the grapes ferment at a controlled temperature first in stainless steel containers and then in French durmast barriques.
RIPENING & REFINING
After fermentation, the wine rests on its yeasts in barriques with a weekly batonage; in spring, after bottling the second fermentation starts and the wine ripens in the bottle for 120 months.
ORGANOLEPTIC FEATURES
Color: bright and deep yellow, fine and persistent perlage.
Nose: flowery notes of camomile and dried flowers; fragrant aromas of bread crust and petit four.
Mouth: intense, rich and creamy
Serving Temperature
6° - 8° C
ALCOHOL CONTENT
~ 12,5 / 13,0 % vol.
AGEING
~ 4 / 12 years
Duck breast risotto with orange zest, Broiled yellow croacker, Baked salmon with pistachio crust
