The grapes are gently pressed to obtain a must with little lees, low sugar content and good acidity. The cleaned must is fermented at a controlled temperature. Paper white with greenish reflections, delicate, slightly vinous aroma with hints of fruit. Dry, lively, very smooth, aromatic flavour. It is drunk as an aperitif and goes well with appetisers, soups, fish, shellfish and soft cheeses. It is served very cold
