||White still sweet aromatic
||Altitude: 400 meters above sea level, southeastern exposure.
||Guyot upward-trained vertical-trellised training system.
||First 10 days of September. Manual harvesting into crates, destemming-crushing.
||Destemming-crushing, cold maceration for 12 hours, pressing of the must and static clarification at around 8°C for 48 hours. Fermentation in stainless steel and interruption of the fermentation using cold.
||Two different bottlings, one in November and one at the end of February and a third optional bottling in April.
||This wine pairs well with the desserts of the best Italian tradition. We recommend it also for more daring pairings and more intense flavours: certain cheeses that are not overly seasoned, salami and figs, or as an aperitif. Some venture as far as grilled prawns. After all, in the olden days a typical snack of our household was bread, tuma cheese (made with sheep's milk) and Moscato.