AMBRA DOC/IGP

Vineyards: The vines thrive on predominantly clay soils, with a good percentage of limestone, rich in mineral elements; they are mostly managed with guyot and spur cordon training systems. Harvesting is done manually from late September
to the first ten days of October.

Vinification: the method used is gentle pressing of whole clusters followed by cold settling. Alcoholic fermentation and aging in steel, no filtration or clarification.

Organoleptic examination:
Color: straw yellow with amber reflections.
Aroma: hints of stone fruit, vegetal and sulfur notes with spicy nuances.
Taste: excellent acidity that conveys freshness and savoriness; minerality and elegance with a delicate and smooth finish.
Pairings: excellent with raw fish, fish-based first courses, white meats, and lightly aged cheeses.

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