VINESTOCK USED 
Nero Cappuccio and Inzolia 
WINE MAKING METHOD 
The bunches of Inzolia grapes have the stalks removed and the intact Nero Cappuccio grapes are subjected to a very gentle pressing, in a horizontal pneumatic press. The grape juice is fermented in stainless steel, thermo-statically controlled wine vats. 
REFINING 
The wine is bottled by the following spring and placed in the winery at a controlled temperature for at least two months before being sold. 
COLOUR 
light straw-yellow with copper undertones 
BOUQUET 
Elegant and fruity, overlaid onto notes of citrus fruits, such as oranges, lemons and grapefruit. Delicate and original scents. 
TASTE 
Dry, harmonious and slightly petillant with a light acidity in the background 
ALCOHOL CONTENT 
12% by volume 
BEST SAVOURED WITH 
Hors d’oevres, light first dishes, fish and white meats 
SERVING TEMPERATURE 
best served at around 8-10° C. 
KEEPS 
no more than two years in suitable locations where the temperature does not exceed 12° C.