| Vinification |
The must has a cold maceration of a few hours on the skin and after the grapes are pressed. The fermentation is kept at low temperatures at 17 °C. |
| Ageing |
After the fermentation the new wine is stuck, practically remove the coarse yeast and after the "sur lie" is made until bottling. |
| Pairing |
It spends well with spicy appetizers, seasoned fish dishes, pies, Asian cuisine, white meats and even seasoned cheeses. |