Description
TECHNICAL DATA
Alcohol 13.5%
Residual sugar 1.8 g/l
Total acidity 7.6 g/l
pH 3.96
APPEARANCE
Pale, with an “onion cloth” hue and elegant pink reflections.
NOSE
On the nose there are citrusy, tangerine and orange peel notes, which combine with more floral notes…rose and peach blossom and hints of strawberry and watermelon.
PALATE
In the mouth, the work with lees and the contribution of the concrete eggs is most appreciated. This adds volume, creaminess, without losing freshness, acidity and elegance. The acid sensation is pulsating, lively, without feeling harsh.
AGEING
Fermented with its native yeast in concrete eggs, then racked back to tanks, where it remained on its lees until bottling.
PAIRING
Quite versatile, it can pair aperitifs as well as smoked fish, fresh goat cheese salad, vegetable tempura, sushi and cold pastas.
RATINGS


