Data Sheet
| GRAPE | 100% Cortese |
| VINEYARDS AREAS | Tassarolo – Piedmont |
| GROUND | Calcareous, clay, tuff |
| CULTIVATION TECHNIQUE | Pruning Guyot. Tillage and milling of ground. Treatments targeted fungicides if necessary |
| WINE-MAKING TECHNIQUE | 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. |
Organoleptic sheet
| COLOR AND APPEAREANCE | Light straw yellow with green tints. |
| NOSE | Delicate, fresh and fragrant. |
| SENSORY | Harmonic. Good acidity and savoriness. |
| FLAVOR PROFILE | Aromas recognized: acacia flowers, hawthorn, green apple. |
| GUSTATORY ASPECTS | Marked acidity pleasant and persistent sapidity. Pleasant aftertaste of apricot and peach. |
Tips
| TEMPERATURE OF CONSUMPTION | 10/12°C. |
| SERVING SUGGESTIONS | Cocktails, appetizers, sea-food, soups, fresh cheese. |