Color: straw-yellow with golden highlights
Aromas: intense, fruity, floral, light hints of pineapple, citrus, and ripe peach
Taste: dry, warm, fresh and harmonious
Food pairing: grilled swordfish, shellfish, saury (sautéed or in baked
timballo), and young sheep milk cheeses.
Production area: Palizzi, Reggio Calabria
Cultivation method: spurred cordon
Harvest: by hand, beginning of September
Vinification: cold maceration, soft pressed, fermentation in stainless steel at controlled temperatures for 12 days.
Aging: in stainless steel sur lie with bâtonage for five months.