WINEMAKING: Hand-harvested. Destemmed and pressed; fermented on indigenous yeasts in temperature-controlled tanks. Briefly aged on fine lees for added body. Secondary fermentation in tank (Charmat method). Residual sugar approximately 9.5g/L.

TASTING IMPRESSIONS: Aromas of green apples, light toast, Bosc pears, lemon zest, sea salt. Fresh, lacy and zesty, with good length.

PAIRING SUGGESTIONS: As an aperitif; light salads; salumi or pecorino cheese; grilled chicken with herbs