|Tassarolo – Piedmont
|Calcareous, clay, tuff
|Pruning Guyot. Tillage and milling of ground. Treatments targeted fungicides if necessary
|Direct pressing of the grapes. Fermentation in tank thermocontrolled by yeasts.
|TREATMENTS CARRIED OUT
|Natural sedimentation and subsequent decanting. Cooling to -5°C in a container at controlled temperature. Final filtration before bottling.
|COLOR AND APPEAREANCE
|Light straw yellow with green tints.
|Delicate, fresh and fragrant.
|Harmonic. Good acidity and savoriness.
|Aromas recognized: acacia flowers, hawthorn, green apple.
|Marked acidity pleasant and persistent sapidity. Pleasant aftertaste of apricot and peach.
|TEMPERATURE OF CONSUMPTION
|Cocktails, appetizers, sea-food, soups, fresh cheese.