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Technical Sheet

  • GRAPE VARIETY: 60% Trebbiano Toscano, 20% Canaiolo Bianco, 20% Grechetto.
  • PRODUCTION TECHNIQUES: The grapes are harvested in the month of September and pressed softly. Vinification takes place at a controlled temperature of 18°C. After racking the wine is kept in stainless steel vats for 2 months to complete its maturation process on fine lees and is then bottled.
  • COLOUR: Light golden yellow.
  • BOUQUET: Delicate, pleasant, with scents of fresh fruit.
  • TASTE: Dry, fresh, slightly bitter, full and velvety.
  • SERVING SUGGESTIONS: Hors d’oeuvres, roasted white meats and fish, herbed cheeses, dry pastry.
  • SERVING TEMPERATURE: Serve at 10-12°C.