“Cervaro della Sala” Umbria IGT

The grapes are harvested very early in the morning, followed by maceration on the skins at 10°C for approximately four hours. The must is then clarified by decantation and transferred to barriques for alcoholic and malolactic fermentation. Typically, after five months, the Chardonnay is ready to be transferred back to stainless steel to blend with the Grechetto, which is vinified separately and without oak.

Pale yellow in color with greenish highlights. The nose is intense and complex, with notes of citrus, pineapple, and acacia blossom, and hints of vanilla and flint. On the palate, it is full-bodied, refined, and well-structured; the pleasant savory character is well balanced by the typical sweet notes of hazelnut butter.

First courses based on fish or white meat ragù, shellfish and molluscs, roast white meats, even when cooked with mushrooms.