Description
Straw yellow with lively gold highlights, floral bouquet, full bodied, sweet and harmonious. Selection of the best fruit with the highest sugar content is hand picked into small crates and left to semi dry in special dry and well-ventialted rooms called “fruttai”. At the end of january the fruit is soft pressed and the wine is put into stainless steel tanks to ferment at a controlled temperature of between 18- 20°C.