Monferrato Bianco DOC
Calcareous clay, with south-western exposure, 250 m. above sea level.
Planting layout: 2,5x1 m; planting density: 4000/ha; training method: Guyot.
Grapes are harvested by hand and immediately destalked and crushed. They are then pressed and the must, after a natural decanting at controlled temperature, is transferred to stainless steel tanks where alcoholic fermentation is carried out at 12-15° C in order to maintain the grape characteristics.
In stainless steel tanks for 6/7 months at a temperature of 10-12°C to avoid malolactic fermentation. It continues in bottle for a further three months.
Light straw yellow with green hues.
Fresh with floral scents (acacia and lime-tree) and citrus notes.
It recalls the floral scents of aroma with notes of fresh fruit (peach and pineapple). Pleasant sapidity and minerality with a very good length.