A bright straw-yellow color, with fragrant notes of elderflower and fresh grass, on the palate it is striking for its elegant body, persistent and well structured.
The grapes are de-stemmed and crushed. Soft and fractional pressing is used to separate the must from the skins. The pressing phase is critical for keeping the fresh pure flavors of the final product; therefore only the first press is used for the production of Pignoletto.
This is followed by a period of aging on the fine fermentation lees, during which the wine gains aromatic complexity and volume.
Excellent with first courses of asparagus, mushrooms, and truffles, white meats, seafood, and medium-aged cheeses.
Serving Temperature:11/13 ° C

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