Vinification and aging: destemming and soft pressing of the grapes, with subsequent cold static decantation. Fermentation takes place at a controlled temperature, at the end of which the wine rests on the noble lees until the bottling period.
Organoleptic characteristics: intense straw yellow color with coppery reflections, the nose has the characteristic aroma of banana with secondary hints of fermentation. In the mouth it is full, structured, savory and with good persistence.
Pairing: wine both as an aperitif and as an accompaniment to fish-based first courses or risottos.