VINIFICATION TECHNIQUE: THE JUICES HAVE BEEN COLLECTED ARE BROUGHT IN THE CELLAR WHERE THEY COME IMMEDIATELY, DRAWN AND PAINTED AND SEND DIRECTLY IN PRESS SOFFICE, THE MOSTO OBTAINED AFTER SOME ANALYTICAL ASSESSMENTS TYPE SUGAR REDUCER. EXTRACTS, TOTAL ACIDITY, pH. TARTARIC ACID. MALIC. CITRICO, SUCCINICO ONLY THUS ALSO AFTER ANALYTICAL CONFIRMATION, ITS PROCESSES ITS WORKING WITH A LIGHT STATIC CLARIFICATION DATE OF THE LOWERING OF TEMPERATURE 10 ° C FOR A PERIOD 6 MAXIMUM 8 HOURS. THE MUST IS TRANSFERRED TO PULIRLO OF THE GROSSOLAN FIBE PRECIPITED TO ACTION OF COLD AND COMES INTO THERMAL CONDITIONED STEEL TANK FOR ALCOHOLIC FERMENTATION AT CONTROLLED TEMPERATURE OF 15 ° C AT THE END OF FERMENTATION IS PLACED IN A STORAGE TANK UNTIL THE BOTTLING

COLOR: PULLY YELLOW FROM VERDOGNOLI REFLECTIONS

SMELL: PRESENTS VERY FRUIT WITH PRIMARY SENSORS OF GREEN APPLE, IN SECOND INSTANCE YOU SEEK TROPICAL FRUITS FEEDS

TASTE: IT SAYS EXTREMELY BALANCED IN THE STRUCTURE WITH A FRESH ACIDITY THAT GIVES A TOUCH OF LOVELY AT THE PALATE OF WHOM THE TASTY

SERVICE TEMPERATURE: 6-8 ° C

SUGGESTIONS 0 GASTRONOMIC COMBINATIONS: PERFECT AS AN APERITIF, AN EXCELLENT EXPRESSION OF ITSELF ALSO IN ACCORDING TO THE FIRST AND SECOND COURSE BASED ON FISH AND CRUSTACEANS OR WITH SPECIAL SOUPS.