Notes from the oenologist
The harvest is done by hand to preserve the bunches, once selected they are placed in small boxes to maintain a higher quality. Then, a light pressing extracts the flower must that is vinified in steel.
The must has a short maceration on the skins and is periodically beaten during aging.
The two grapes are vinified separately and then joined before bottling. The two wines balance each other giving life to a soft and round white on the palate.
Accompanies pasta dishes, white meats and fish dishes.