Climate |
Altitude: 300-350 m. a.s.l. |
Vinification |
Destalked, cold maceration of the skins with the must (4° C). Soft press of the grapes and very slow temperature controlled 14-16°C fermentation. |
Ageing |
6 months on the lees. Cold bottling. |
Pairing |
Ideal served with fresh fish, withe meet and vegetable, to taste with spaghetti and seafood. |