Its land of origin is in a little area against the Ligurian Appennines.
Medium-high hillside (200-300m asl).
Sandy soil with a high content of arenaceous marl.
The grapes are carefully picked up by hand in the first/second week of September.
The grapes undergo soft pressing and the must is separed by the skins. The fermentation is carried out in stainless steel vats at low temperature 18°C, prior to refrigeration and static racking of the must.
In steel tank for 2-3 months, cold stabilization before bottling.
Straw-yellow colour with greenish highlights.
Elegant bouquet that remind flowers and fresh fruit, lemon.
Its taste is young, dry, fresh and well balanced.
Excellent as an aperitif, it is perfect with starters, fish and shellfish dishes, white meat, pasta, risotto and pizza. Serving Temperature 10° C