GRAPE VARIETIES, AGE AND PRODUCTION AREA: Inzolia dominant (70%) supported by the aromatic contribution of some selected Chardonnay biotypes (30%), cultivated in the Ninotta and Milici areas. Grapevines are on average about 15 years old.
WINEMAKING: The grapes were harvested and placed in small crates of about 14 kg, then kept in cold storage units at 3 ° C for 24-48 hours. Then they were delicately destemmed, and gently pressed with pneumatic presses. After a quick, cold clarification, the must was racked and fermented at controlled temperature with selected yeasts, partly in stainless steel vats (90%) and a small portion (10%) in oak barriques.
REFINING: During the maturation lasting about 8 months, the wine was constantly subjected to "bâtonnage” to promote lysis of the yeasts. Later, after assembling the wine from the vats and the wine from the barriques, plus a light filtering, it was bottled. The final aging in the bottle will help the development of tertiary aromas.
COLOUR: Straw yellow dominates with barely perceptible greenish glints. PERFUMES: Very intense and dominated by the particular nature of the Inzolia grape that gives original and delicate aromas; fruity, with a clear predominance of citrus and tropical fruits.
TASTE: Really dry and harmonious, with a clear and complex structure. Its drinkability is enhanced by a well balanced acidity, ripe and fruity reminiscent of the varietal notes perceived by the nose.
FOOD PAIRING: Appetizers, fish, white meats, mushrooms, truffles and delicately fla-voured foods in general.