Straw yellow in colour, light, delicate and fruity perfume. It goes well with starters, excellent with any type of fish as well as with cheese and egg dishes. Best served at 10/12°C.
Combinations:
Venison carpaccio
| Production | Pinot bianco 90% Tocai 10% . |
|---|---|
| Yield | 85 q/per hectare. |
| Training | Guyot. |
| Harvest | Manually picked and selected. |
| Vinification | 50% of the white grapes undergo soft pressure and 50% undergo 10 hours of cryomaceration; fermentation at a constant temperature of 16°-18°C, and complete malolatic conversion. |
| Maturation | Eight months of yeast fermentation in steel vats followed by three months in the bottle. |
| Proof | 12,5% vol. |
| Colour | Yellow straw colour with grassy tinges. |
| Smell | Traditional and intense fruity smell with a delicate nose. Hints of apple and apricot. . |
| Taste | Full-flavoured and well balanced with a lasting finish. |
| Accompaniment | An all-rounder particularly suited to first courses, that goes especially nicely with oven-baked fish and medium strength cheeses. . |
| Serving | Best served at a temperature of 11-13°C. |
| Storage | Peak of bottle maturation is around two years; keeps its quality for up to five years. . |