Of golden straw in color, mildly aromatic in perfume, and harmonious in flavor with a savory smell. The grapes are crushed and de-stemmed, skin contact to enhance flavor extraction for 24 hours at a temperature of 2 °C
This method improves the extraction of texture and aromas to enhance the aromatic qualities of the Sauvignon that serves as its base.
In the territory of the Bolognesi Hills, Sauvignon, Riesling, and Pinot discover distinct ways to contribute to the formation of a wine with an immediate approach, powerful in both aromas and tastes.
It is ideal for serving it with appetizers and fish. It “ends up marrying” tortellini in broth excellently.
Serving temperature: 11/13 °C