This wine is obtained by white winemaking through soft pressing of the grapes. The obtained must, after a cold decantation, is left fermenting in contact with active yeasts at a controlled temperature of 18 - 20° C for 15 - 20 days. The resulting wine is put in an autoclave, where yeasts and rectified concentrated must are added, so that it ferments till it reaches the desired pressure. The fermentation process is afterwards stopped by sinking the temperature. Straw-coloured yellow when young, slightly darker when mature. A fine and elegant wine with characteristic, delicate scent reminiscent above all of Golden apples. Taste is composite, noble, harmonic and persistent. An appetizer wine suitable for fried fish, vegetarian grills and pizza. Serve at 8-10°C. Contains sulphites
