White grapes from the Ortrugo vine, autochthonous of the hills of Piacenza.
The grapes are harvested approximately in the first ten days of September. Its crushing takes place in a soft way; the skins are separated immediately. The first fermentation of the must takes place in stainless steel containers at a controlled temperature (about 18 ° c) to preserve the varietal aromas; the second fermentation occurs in autoclave at low temperature until the pressure level is around about 2 bar. The fermentation in stainless steel tanks (autoclave) is carried out at different times during the year, to guarantee freshness and fragrance.
Its liveliness is white and lively; the straw-yellow color with greenish reflections; the scent is pleasantly penetrating and rich, with hints of fruit (pineapple, apple) and floral white flowers; dry, sparkling, with great freshness, and slightly fruity. Served at 10-12 ° c., It goes well with delicious appetizers and first courses based on fish.