||Pressing: soft pressing of whole grapes. Malo-lactic fermentation: done for a part of the wine. Maturation: in steel tanks on the lees for 15 months. Filtration: only one membrane filtration before bottling.
||In bottles for 15 months.
||It is ideal as an aperitif. It goes very well with vegetable and fish first and main courses. Excellent with raw fish and sushi. Fried moleche (soft-shell crabs), polenta "Biancoperla" and schie (very small shrimps typical of Venice's lagoon), risi e bisi (rice with peas), stewed cuttlefishes alla veneziana.