100% Arneis, native variety from Piedmont
After stalk removal, the must and skins are left in cold contact with each other for about 30 hours, after which it undergoes fermentation at a controlled temperature in stainless steel tanks. The maceration lasts for about 5 days.
It has a straw-yellow color with green reflections. On the nose it is delicate, fruity, and slightly citrusy. It has a fresh, dry flavor and good aromatic persistence. Its long-lasting aftertaste is slightly bitter.
12 °C – 14 °C