Colour: Straw yellow, with greenish highlights
Bouquet: Subtle, and crisply fruity, offering scents of blossoms
Palate: Dry, with a judicious and appealing acidity, harmonious and well balanced
The Cortese variety gives its best in chalky marl soils that are not too loose, and in climates that are not too hot, in order to maintain a good level of acidity.
Pressing is soft and the must ferments at 15-16°C for 10 days. This is followed by a short period of bottle ageing to develop its characteristics and structure.