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It is produced from the French Chardonnay variety cultivated at the foot of Mount Pangeon, with a particularly low yield per hectare. After the pre-fermentation extraction it is fermented in new oak barrels, where it remains for a few months with the lees.
Its color is straw yellow with green highlights. Its nose is expressive with the aromas of ripe fruits, citrus fruits, flowers and minerals coexisting with notes of vanilla and hazelnut praline. In the mouth rich and exuberant, with creamy texture, excellent structure and balanced acidity. It has a strong aftertaste with notes of fruit, cedar and vanilla.
It accompanies fatty fish, pasta and risotto with creamy sauces, poultry dishes and ripe cheeses. It is served at12oC now and can be aged for 8-10 years.
