Langhe White "Rebelle"

Fresh, enveloping and soft at the beginning of the sip, with notes of yellow fruit. Pleasantly savoury on the finish.

Intense, enveloping with marked notes of apricot and white flowers.

Insertion of the grapes into a press at a controlled temperature and soft pressing lasting about 3/4 hours with light skin contact. After pressing, static decantation takes place and then fermentation begins at a temperature of 16/17°C in thermo-conditioned steel tanks. About a third of the way through the alcoholic fermentation, half of the mass is transferred into tonneaux (new and used), the other half of the mass finishes fermentation in steel. During the stay in tonneaux, batonnage is performed to keep the noble lees in suspension. At the beginning of the following spring, the two masses are blended and at the beginning of summer, filtration and bottling take place.