Sauvignon. medium-sized cluster with a conic and cylindrical trunk; medium-sized, golden green, round berries which are dotted; aromatic
Vine training system:
Double Cappuccina with 8-10 buds, good planting intensity.
The second and third periods of maturation, second ten days of September.
The de-stemmed grapes are macerated at a low temperature for a long time inside cooled pneumatic presses so as to extract from the skin the antioxidant substances which are beneficial to the human body; the must ferments at a controlled temperature and is then drawn into large barrels.
It rests for 6-7 months on its own yeasts in large, oval-shaped oak barrels of three different essences.
Shiny, golden yellow with greenish tones.
Complex, of green fig milk, peppers, ripe peaches, at times of nutmeg, intense and fragrant.
Full-bodied, velvety, of fresh spices and sweets, structured and strong.
Seafood and shellfish, cheese canapés, vole au vent, risotto with mushrooms and seafood, fried eggs, sauces, boiled and delicate white meats.
Store the bottle in a cool, dark place and serve at 8-10° in the summer and 11-13° in the winter; serve in a wide, capacious, long-stemmed tulip-shaped glass.