The Nebbiolo grapes, harvested by hand into crates, are vinified as a white wine using soft pressing and immediate separation of the skins to prevent colour transfer to the must. Fermentation takes place in temperature-controlled stainless steel tanks at 18°C. Once fermentation is complete, the wine is racked and left on the fine lees for several months. The long yeast ageing increases the aromatic complexity whilst simultaneously softening the flavour, lending juiciness to the palate. Ageing takes place entirely in steel, completely avoiding contact with oxygen: this allows tertiary aromas to develop, making the wine more complex and capable of ageing for a long time. E=100 ml: 272 kJ / 66 kcal
In the glass, it presents a straw-yellow colour with light golden highlights; a delicate, clean bouquet with subtle notes of green apple, lemon, toasted bread, honey and white-fleshed fruit; a dry, fresh flavour with a pleasant mineral and savoury finish.
Excellent as an aperitif, it pairs well with raw fish, fried fish and vegetables, white meats and fresh cheeses.
To fully appreciate its style, this wine should be served at a temperature of 10–12°C.
