Tasting
Colour: very intense and brillant straw
Bouquet: vegetal with nettle and fresh grass scents
Taste: peach and tropical fruit, very fresh complex and intense
Gastronomic combining: it is ideal for aperitif, hors d’oeuvre seafood dishes and ideal for white meat cooking
Service Temperature: 12-13° C
Vinification (Wine-making)
Method: vinification in steel tanks, fermentation at checked temperature at 18-20°C for 10-15 days
Aging: in steel tanks for 4 months
Chemical Analysis
Dry extract [g/l]: 17.6
Total acidity [g/l of tartaric acid equivalent]: 5.37
Volatile acidity [g/l acetic acid equivalent]: 0.42
Total SO2[mg/l]: 117
Free SO2[mg/l]: –
Vineyard
% of Grape/Cépage: 50% Arneis and 50% Sauvignon
Soil: calcareous marl
Exposure: southeast and west
Agricultural method: traditional Guyot
Type of harvest: handpicked
Geolocation: Bastia Mondovì
Bottle
Empty bottle weight: 300 gr
Bottle type: Bordeaux bottle