||Soave and Monteforte d'Alpone (Mount Foscarino) - Altitude: 100 to 200 m above sea level - Exposure: South / Southeast / Southwest
||Destalking and crushing. Skin contact for 8 -12 hours.
||Pressatura.Decantazione the wort to cool for 12 -24 hours. Fermentation in barrels are not new, of several steps. Batonnage every 4 weeks for 6 months. Racking, bottling, followed by light filtration.
||Tasty fish and / or smoked. Fish soups.