||Guyot and espalier Guyot.
||The wort is cooled to 8 °C for 24 hours. The fermentation is always controlled at around 12 - 13 °C for 60 days.
||It is aged in stainless steel tanks with frequent batonnages for 10 months.
||Preis Picariello Fiano di Avellino 2015 € 13,01