Crushing and pressing in very soft pneumatic presses, natural decantation around 10 ° C, fermentation in thermo-controlled stainless steel vats at 16/18 ° C for about 18 days, storage in vats with thermal regulation and inert gas protection.
Straw yellow in color, the nose releases notes fruity, fragrant extraordinarily harmonious. On the palate it is full, soft and rich with a bitter aftertaste, characteristic of Nuragus. We recommend combining it with aseafood and land appetizers, seafood first courses, sea bass steaks in foil, capon with potatoes and fresh tomatoes, soft cheeses.
75 Cl
14% Vol.
