White grapes authorized in Umbria
Torrececcona di Todi
In autoclave for 6 months
The grapes are harvested after the second half of August; then, they are cooled with dry ice. After soft pressing, the must undergoes static decantation. The fermentation by selected lees takes place in steel at controlled temperature. The second fermentation is in autoclave between 14 and 18 degrees with periodic remuage and long aging on the lees.
Colour Straw yellow with greenish reflections, very numerous and persistent bubbles, very fine.
Scents Hints of yellow fruits and citruses, light sensation of bread crust and pine needles.
On the palate In the mouth it is very vertical and fresh, well supported by a ripe fruit; long, mineral finish.
Pairings Perfect as an aperitif or with seafood.