Vines: Produced primarily with Vermentino grapes. Soil: Pebbly soil, of a marly calcareous nature, formed during the alluvial phase of the Elsa River in the Upper Pliocene, about 3 million years ago. This type of soil produces wines that are rich in body but very well balanced. Training: In the vineyards, we use the Guyot technique, with a density of approximately 4,000 plants per hectare. Harvest: The harvest typically takes place at the beginning of September, when the grapes have reached full ripeness. Soaking and fermentation: The grapes are gently pressed, and the resulting must is fermented at 15°C in steel vats. Appearance: Bright straw yellow color with golden highlights. Aroma: On the nose, it releases a fresh and complex bouquet, with notes of citrus, white peach, wildflowers, and subtle herbal nuances. Taste: On the palate, it is harmonious, with a pleasant sapidity and a well-balanced freshness that makes it smooth and persistent. Recommendations: Excellent as an aperitif, especially on warm summer days. Pairings: Perfect with seafood dishes such as fish carpaccio, shellfish, and light fried selections. It also pairs well with vegetable-based first courses, fresh cheeses, and delicate white meats.
