|VINEYARD AREA||Municipality of Tassarolo|
|SOIL||Calcareous, clayey, tuffaceous|
|CULTIVATION TECHNIQUE||Counter-espalier training, Guyot pruning. Plowing and milling of the soil. Anti-cryptogamic treatments targeted in case of need.|
|VINIFICATION TECHNIQUE||Soft pressing of the grapes, fermentation at a controlled temperature.
Refermentation in the bottle. Sur lies aging for at least 36 months.
|TREATMENTS MADE||Natural decantation and subsequent decantations. Refrigeration at -3 ° C in temperature-controlled container. Final filtration before bottling.|
|COLOR AND APPERENCE||Soft straw yellow|
|AROMA||Floral, fresh, intense and with hints of yeast and bread crust|
|TASTE||Well balanced, with good acidity and body|
|SENSORY PROFILE||Recognized flavors: acacia, citrus fruits, bread crust.
Taste aspects: Full-bodied and refreshing on the palate, good acidity, citrus notes
|CONSUMPTION TEMPERATURE||12 °C|
|GASTRONOMIC COMBINATIONS||Starters, pasta and fish first courses, dry pastries|