Production

Grapes: Malvasia del Lazio and Trebbiano Toscano

Training system: Row system with Guyot pruning

Planting density: 4,000 plants per hectare

Harvest: Exclusively by hand, between September and October depending on the season

Vinification: Soft pressing of the grapes and fermentation at controlled temperature (16°C)

Alcohol content: 12.5% vol.

Organoleptic characteristics

Colour: Straw yellow

Aroma: Fresh fruit, good persistence

Taste: Delicate, it expresses the varietal characteristics of Malvasia

Matching food: Aperitifs, hors d'oeuvres, fresh cheeses, fish, white meat, vegetables

Serving temperature: 8-10 °C