The autochthonous white grape Verdicchio is vinified and aged in steel tanks. A delicate discovery with notes of pear, bergamot and a fine minerality. Juicy, refreshing palate, perfectly balanced.
The indigenous grape variety Verdicchio is harvested by hand. After a gentle pressing, the must is quickly cooled and then statically decanted. For some years now, some of the grapes used for Casal di Serra have been vinified using the technique of pellicular maceration, a process that promotes and optimizes the extraction of the varietal character. Fermentation in stainless steel tanks at a controlled temperature between 16 and 18 ° C lasts 10-15 days. The wine, which mainly does not undergo malolactic fermentation, is aged in stainless steel tanks in contact with its yeasts for about 5 months. Bottled at the end of April, it rests in the bottle for a few months before it goes on sale.
Light yellow with golden reflections. Fragrant bouquet with notes of pears, citrus fruits and some bergamot, accompanied by mineral aromas. On the palate wonderfully fresh and at the same time creamy, fruity, again beautifully mineral, juicy and tasty. With its fresh acidity and lingering finish, the wine is extremely fun to drink.
One of the best wines with fish or shellfish.