Trebbiano di Lugana
Crushing-destemming of the grapes, brief cold maceration period of the skins.
Soft pressing and fermentation at a controlled temperature of 14°-16 °C.
Stored on fine lees for 5 months.
This greatly structured wine pairs perfectly with shellfish au gratin and meat and fish tartare.
Delicate with fresh goat cheese.
Best served at 10°-12° C.
Bright straw yellow with golden hues.
The nose is very fine and complex, with a bouquet of white flowers and dried and candied fruit. The palate is dry, elegant, pleasant, nicely mineral and full-bodied.
Its freshness and alcohol content create a perfect harmony.