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Winemaking: harvesting begins in the second week of September. The grapes are de-stemmed and gently pressed. The must is cooled to 10°C in order to favour its natural clarification. It is stored in stainless steel tanks at a controlled maximum temperature of 18°C, where fermentation occurs at 10°C which preserves its fragrance until bottling.
Tasting notes: its colour is a pale straw yello. Its aroma is intense and floral. The taste is fresh and delicate.
Grape: Trebbiano, Passerina, Pecorino
Growing area: Pedaso, Campofilone, Altidona
Alcohol content: 12,5%
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