Macerazione a freddo delle bucce, pressatura soffice e fermentazione sulle fecce in acciaio. Giallo paglierino avanzato, con sentori di mela verde e pera acerba. Sapido e persistente in bocca, con una struttura che ne sostiene l'acidità. Adatto ad ogni portata a base di pesce ma anche ad antipasti con verdure sottolio e prodotti di gastronomia secca come crostini, pizzette e salatini.
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