1- VINIFICATION

1. Separate vinification for each grape variety.
2. A pre-fermentation cold extraction precedes the alcoholic fermentation, which is held at 17°C.
3. A three-month maturation of the wine on its fine lees occurs before bottling.

2-TASTING NOTES

1. Bright yellow color with greenish hints.
2. The aromatic bouquet astonishes you when you approach it with your nose.
3. Fruity and intense with prominent aromas of peach, pineapple, banana, and lemon blossom.
4. In the mouth, balanced acidity and a long aftertaste leave you with a fresh, fruity, and fulfilling sensation.

 3-FOOD PAIRING

1. It is best consumed at a temperature of 10°C.
2. It is suggested with poultry, fish, seafood

Our goal was to blend two grape varieties, Malvasia di Candia Aromatic and Chardonnay, in order to create an aromatic wine.

Malvasia generously gives its aromas in this rich wine, while Chardonnay offers sophistication and finesse in the mouth.