Diorvene

The grapes undergo a very delicate and soft pressing, followed by fermentation with selected yeasts that work at the ideal temperature of 17/18°C for about 20 days. Maturation is in steel tanks for about six months, followed by a period of ageing in bottle for a further 2 months. Best served at a temperature of 10/12°C to enhance its acidity and flavour profile, opening the bottle at the time of serving.

Straw yellow enlivened by bright greenish reflections, anticipating a good intensity of perfumes and persistence on the palate.

There are hints of tropical fruits, pineapple and melon, rounded by small white and yellow wild flowers. Its acidity confers to the palate an aromatic pleasantness and freshness. Gratifying savoury notes.

Ideal to accompany aperitifs, seafood hors d’oeuvre, grilled meats, shellfish and seafood dishes such as fregola and fish soups. Also excellent with second courses of fish and with soft, medium-aged cheeses.