Alcohol: 13.5% vol.
Planting system in simple cordon, yielding 3,100 storks per hectare with a production of about 100,000 kg/ha. Soil: medium mixture.
Vinification: the harvest of Lison is usually conducted during the first week of September. The grapes are macerated for about 12 hours, then, after soft press, the must is fermented in stainless steel tanks at a temperature of 16-18°C for about 12-15 days.
Maturation: in stainless steel tanks for 7 months.
Colour: bright straw-yellow with golden hues.
Bouquet: vinouse, intense with floral hints of tilia and glycine, evolving to acacia honey with maturation.
Taste: full body, broad, supple, tasty and mineral. Hints of golden apple and pear. With ageing a typical aftertaste of green almond.
Best with: fish and mediterranean cuisine dishes can also be enjoyed as an aperitive.