The grapes are vinified as a white wine, thanks to a soft pressing carried out immediately after their arrival at the winery. The must is cooled to 10 °C so that it becomes naturally clear; the alcoholic fermentation is then triggered off with the addition of selected yeasts and is maintained at a temperature of 16 - 18 °C. Hors d’oeuvres and fish recipes with sauces; vegetable risottos.
