Ghiaioso of alluvial origin
Raised in guiot with north – south exposure
Manual harvest of the best grapes in excess of maturation.
Light maceration on the skins for about 4-6 hours 24 hours. Fermentation at controlled temperature (18 degrees) and about 30% of the product is fermented in barriques. Aging in steel and then in the bottle to refine the sensorial qualities of the product.
The color is very intense straw yellow with golden reflections. The bouquet is intense with the predominant note of orange blossoms, accompanied by ripe pineapple. Slight hint of vanilla. In the mouth it is velvety and persistent with the net aftertaste of sweet almond.
Very indicated with full-bodied soups such as rice and potato soup, orzotto with leek and sopressa