Province of Treviso (Veneto)
The harvested and cleaned grapes are put into tanks where fermentation immediately starts at a controlled temperature of 16°. When the marc separates from the must, the grapes are exposed to soft pressing. The must terminates its fermentation inside inox tanks at a controlled temperature. Once fermentation is terminated, the wine stays in the tanks for 5/6 months during which periodic batonnage is carried out. After this period the wine is bottled and after about 2 months, put on the market to be commercialized
The yellow straw colour full of greenish reflection, to olfaction, the fruity scent prevails over the floral scent and becomes stronger enriched by a pleasant mineral sensastion: paw paw, peach, pineapple, apple and quince apple are dominant while the back taste of dried fruit completes the bouquet.
You note the taste of ripe fruit in your mouth with a bitter final taste, which together with a slight citrous presence present a pleasant contrast of sweet and bitter that recalls candied mandarin
Food pairing suggestions
Best accompanied and served with fish dishes, white meats and cheeses, both fresh and seasoned as well as with sopa coàda
Open at moment and serve at 10° C