Fermentation and maceration in stainless steel tanks; malolactic fermentation and maturation in barriques for 12 months; further ageing in large oak casks for 6 months and one year in the bottle
Ageing
At least 24 months
Color
Staw yellow with golden reflexes
Scent
Aroma
Floral, Fruity, Spicy
Taste
Serving temperature
12°-14° C.
Matching
Fish-fry, Fish soup, Fish stew, Pasta with fish, Pasta with vegetables, Rice with fish