| Production technique |
Natural farming, spontaneous grass, no fertilizer, herbicide or pesticides. Only copper and sulphur treatments. |
| Vinification |
Maceration for 30 days using only indigenous yeasts. |
| Ageing |
12 months in oak barrels and at least 2 years in bottle before sale. |
| Pairing |
Aperitif, cold meats and salamis, pasta with meat sauce, pasta with vegetable sauce, risotto with vegetables, savoury pies/frittata, tartare/carpaccio meat, stewed white meat, stewed red meat, blue cheese, mature cheese, pizza. |