Pairs well with: seafood dishes, cod fish, pasta and white meat.
Wine production begins with a short, cold maceration. This is followed by a gentle pressing. Fermentation takes place at a low temperature of 12/14°C in stainless steel tanks with their native yeasts for about 30 days. Purification is carried out by decantation. Ageing takes place in stainless steel tanks for about 4 months, followed by bottle ageing.