Recognized as a DOCG in 2003, this wine is also widely known for its aging capacity as well as for its versatility in food pairings, ranging from delicate and simple dishes to more complex ones.
Soil characteristics: clayey, calcareous
Training system: Guyot
Harvest period: second ten days of October
Production: 70q/ha
Color: straw yellow
Aroma: delicate bouquet, with hints of hazelnut and floral aromas, acacia flowers, hawthorn, notes of tropical fruit.
Taste: dry, soft, velvety
Serving temperature: 10°-12°C
Pairings: suitable for tasty seafood dishes that recall the mineral sensations of the sea. Excellent with shellfish.
