A white wine produced exclusively with 100% Erbaluce white grapes.
The must is left to ferment overnight with the grape skins, then it is pressed and subsequently fermented at a controlled temperature. At the end of fermentation it is kept on the fine lees for six months and stirred with the batonnage technique.
The wine is then aged for 6 months in steel.
You can appreciate hints of hawthorn and crunchy apples.
Ideal pairing: with lake fish or fresh local cheeses.