Fermentation of the must takes place at controlled temperatures. The wine is left to age on fine lees in order to give it more substantial aromatic qualities.
The bright straw yellow colour is complemented by greenish shades. The scents are highly individual, with clear notes of sage, tomato leaves and peppers that are accompanied by apricot, exotic fruit and citron notes. It has a fleshy, appealing and extremely aromatic flavour, with endless ties between the nose and palate.
Sophisticated fish hors d’oeuvre, seafood salads, fine boiled or baked fish, and egg-based dishes. It is also outstanding with asparagus.