Vine variety: 50% White Malvasia, 50% Sauvignon Blanc.
Best served with: Appetizers and fish soups, soft fresh cheese, first courses with light sauces.
Serving temperature: 12 °C.
Vinification: Cryomaceration in the press for 6-8 hours followed by gentle pressing of the grapes, cold static decantation and alcoholic fermentation at 11 °C.
Aging: In stainless steel tanks.
Tasting notes: Straw yellow color with green reflections; floral Spanish broom notes and hints of citrus and tropical fruits. A wine with a lively acidic structure, fresh and mineral