||Sandy soil with limestone presence.
||Grapes are picked and collected into bins, stocked into a cold room at 0°C (32°F) for 5 -10 days, de-stemmed and gently crushed without oxygen. After static clarification, the yield is about 50%. Selected yeasts are inoculated; fermentation takes place at a regulated temperature of 15 °C (59 °F) for 30 days.
||12 month aging in oak barrels (1/3 are new, 1/3 used once, 1/3 used twice). Bottled a year after harvest.
||Rich fish courses, white meat and soft cheese. Any flavorful, rich dish will work.
||Preis Le Caniette Offida Pecorino Io Sono Gaia (non sono Lucrezia) 2018 € 15,04