AGING: not foreseen, it keeps well up to 2 or 3 years, but it should usually be consumed young
PAIRINGS: aperitif wine, but also excellent with fish dishes, appetizers, vegetables, white meats, serving temperature 8-10 ° C
VINIFICATION: Guyot pruning, harvest end of August beginning of September. Soft pressing, fermentation in steel without skins. Stop on the lees for three months and subsequent bottling.