The grape blend has been changed slightly (less Traminer and Chardonnay, more Viognier and Sauvignon) in order to adapt to the season and accentuate the wine’s character and aromas. In particular the Sauvignon grapes contributed with their typical notes of green peppers. The 2nd – malolactic – fermentation enhanced it even more with hints of butter and dairy produce. Particular attention was dedicated to the (semi) aromatic, delicate varieties, Sauvignon and Traminer, to preserve their bouquet of flowers and fruit, which is also heightened by the fact that the wine is “unfiltered”.
The colour is a strong, opalescent yellow with greyish highlights as it ages.
The nose is rich in flowers, amidst which notes of tropical fruit, peach and boxwood can be detected.
In the mouth it is pleasantly fresh, acidic, vibrant but at the same time soft and velvety. The aftertaste is enriched by the primary aromas of the vine varieties.
To be savoured with seafood dishes, both cooked and raw, with spaghetti and clams, with vegetable pasta, but also with a warm octopus and cannellini bean salad or with sweet cured ham, with medium-mature cheese and fruit preserves.