Treviso and Venice
After soft treading of the grapes, fermentation in steel tanks at a controlled temperature for about 10 days. Then maturation for about 1 month and bottling. After fermentation, followed by a stop on the lees, followed bottling.
Total acidity : 5,80 g/l
Alcoholic degree: 12,50%
Colour bright straw yellow. Its bouquet smells as white-fleshed fruit, especially pear and golden delicious apple. Spicy finish. Taste dry, assertive, full-bodied, well-balanced and savoury.
A particularly good match for fish, seashell, risottos and baked vegetables.
Serving temperature: 11-13 °C.