| Origin |
The commune of Civitella Paganico in Tuscany’s Maremma region |
| Climate |
Altitude: 120–170 m. (390 - 560 ft.) a.s.l. |
| Soil composition |
Medium-textured; clay-based. |
| Harvest |
Second half of September. |
| Vinification |
The grapes, harvested when they are fully ripe, are carefully pressed. The must obtained from them undergoes a brief maceration of 10-12 hours at a temperature of 10-12 °C (50-54 °F), in contact with the grapes’ solid matter. Following this process, the must ferments in stainless steel for 10 days at 20-22 °C (68-72 °F). |
| Ageing |
In stainless steel until bottling in early spring. |
| Pairing |
Excellent with vegetable- and fish- based appetizers and snacks, it is particularly delicious with light but richly flavored dishes, and especially spicy ones. Curiously, it pairs perfectly with foods of a similar color, such as salmon, shrimp, scampi, beetroot, radicchio, pancetta and other cold cuts. |