Alcoholic strength: 13.5% vol.
Vinification: De-stoning, 12-hour pre-fermentation extraction, static desalination with cooling, spontaneous initiation of alcoholic fermentation by indigenous yeasts, slow fermentation in stainless steel tank under controlled temperature from 17 to 20 °C, light sulphuration, six months residence on lees, naturally stabilized, bottling by gravity, no filter.
Tastewise, it goes perfectly with white-fleshed fruits, aromatic dishes, light white cheeses, green, cool salads, shellfish, lean fish, white meats, light white sauces and pasta.
Recommended serving temperature: 8-12 °C
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