Grape blend: Chardonnay, Viognier, Sauvignon blanc
Alcohol content: 13.5% vol
Acidity: 4.9 g/l
Residual sugars: 0.99 g/l
A white that’s totally Viallino, born and bred, a dry, very fruity wine. In the last few summers, with little rain, it’s become increasingly important to protect the grapes from oxidation in order to preserve the precious, delicate primary aromas of Sauvignon and Viognier, which are released in the must during fermentation. The grapes are pressed whole and cooled immediately to a low temperature, to protect the aromas. After fermentation, the yeast lees are finely blended to obtain a sort of “cream” that, kept in suspension with periodical bâtonnage, makes it possible to preserve the vivacious primary aromas while enriching the wine with extracts.
Tasting – Colour: brilliant, strong straw-yellow. The nose: tropical fruit, passion fruit, ripe pineapple, notes of boxwood and tomato leaf. In the mouth: sapid, intensely aromatic on the palate, acidulous and lively.
Wine and Food Pairing – It goes with aperitifs, appetizers, grilled vegetables, frittatas (even spicy ones!), but it’s also at ease with blue cheese, with liver, meat or smoked fish pâté, or with a seafood plateau.