Colli Aprutini, Abruzzo, Italy. The soil is clay and sand.
The wine is fermented in stainless steel. Fermentation
lasts about a month and contrary to most whites, there
is no malolactic fermentation. This is done to preserve
the bright acidity which is key to this lovely wine. The
wine then rests on the fine lees and is bottle aged for a
minimum of two months.
Color: Straw-yellow with golden hues.
Bouquet: Subtle aromas of white flowers, peach and citrus.
Taste: Crisp and well balanced on the palate with flavors of peach, apricot and orange. A hint of bitter almond on the lingering finish.
Ideal with fish and seafood, poultry, veal, pork, goat cheese; or simply as an aperitif.