| Alcoholic content: |
| Type of vinification: |
| Organoleptic features: |
| Food Matches: |
| Serving temperature: |
|
 |
| 12 % Vol. |
| fermentation for 15 – 20 days at controlled temperature of 20 °C |
| pale straw-yellow colour, with a characteristic bouquet of fermented hay pleasant fruity with a dry and harmonius scent |
| fish-soups, fried fish and unmoulded cheese |
| 10 °C |
|
