||Beginning of September. Harvest method: hand-picked in crates.
||Fermentation: Container: inerted stainless steel tanks (temperature: 8 - 11 °C). The whole grapes are chilled in our exclusive cooling tunnel with immediate drop in temperature and consequent cold maceration of the skin peels. After destemming soft crushing in inert environment at 0.7 bar. Cold static decantation at 14 °C for 24-48 hours.
||3 months in stainless steel.
||It can be successfully matched with hors d’oeuvres and fish dishes, all starter and main fish dishes, fresh cheeses.