Fermentation of Trebbiano must with a 6-month maceration on the skins of Pagadebit. The fermentation takes place in stainless steel temperature-controlled tanks.
Ageing: 6 months on lees in stainless steel tanks and minimum 2 months in bottle.
Annual production: 13.000 bottles.
Color:Straw yellow with golden reflections within. Bouquet: delicate fruit scents, lemon zest, florals and citrus notes combined. Flavor: This wine is graced with pear, lemon citrus and herbal notes. Serving suggestions: Best served between 14°C and 16°C
93% Trebbiano, 7% Pagadebit
3 Bicchieri Gambero Rosso
to drink, medium aging potential
White wine from sustainable agriculture.