Harvested at the end of September, pressing, and drawing off after about 12 hours of resting in the skins, limpid-making process is done with enzymes and triggered by selected enzymes, thus resulting in a slow fermentation done at a controlled temperature of 20°C in stainless steel. Bottling period in the month of January, the year.
The color is clear, straw- yellow coloured, almost intense, bright; complex impressionable scent, with a subtle hint of hay, rue herbs and field herbs, basil, hawthorn, plums and exotic fruit, fine; dry tasting, refined and elegant body, savoury, balanced and intense with a lovely sensation of white and exotic fruit, clean, long persistence.
Serving temperature: 8° C – 10° C
Alcohol volume: 12,5%
Appellation:Colline Novaresi Bianco DOC – 2016
Grape variety:100% Erbaluce