| Origin |
San Vincenzo a Torri (Florence). |
| Vinification |
Cold maceration of the must for 12-15 hours at a temperature of 10-12°C. Soft pressing and subsequent fermentation of the first must at a temperature of 18-22°C. |
| Ageing |
In French oak barrels for 6 months followed by refinement in stainless steel tanks. |
| Pairing |
It pairs with fish first courses, fish soups, oyster and raw fish, risotto with vegetables, as well as with fresh and spicy cheeses. |