• Composition: 100% Pinot Bianco
  Method of cultivation: Guyot
  Vines per hectare: 4000
  Vinifcation: Maceration: cold, on the skins; Decanting: cold, static; Fermentation: 12 days in stainless steel vats
  Élevage: on fine-grained lees for 6 months
  Ageing: in the bottle for a further 2 months
  Tasting notes: straw-yellow colour with greenish refexes. Strong scents reminiscent of fowers associate with others of green apple and apricot; it matures to shades which remind of ripe fruits, dry fruits and aromatic herbs Accompaniment: starters, strong vegetable-stews, courses based on fish, snails "à la Bourguignonne"
  Serving temperature: 10°-12° C

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