VINIFICATION:
Harvested early October.
Skin maceration from 6 to 12 hours, controlled temperatures (16°C).

CHARACTERISTICS:
Pale yellow wine with green tints.
Very aromatic and floral (Vermentino).
Fat, long and delicate on the palate.

TASTING:
To drink between 8 and 9°C.
Best served as an aperitif or with sea food (fish and shell fish).