||Estate "Tenuta Maìme" in S. Pietro Vernotico.
||The grapes were harvested at the beginning of September, 5 days earlier than last year.
||The grapes are harvested at technological ripeness and pressed straight after. During the soft pressing there is a short maceration (2 h), afterwards the must is taken to a temperature of 10°C for about 24 hrs to obtain a natural decantation. The clarified must is fermented with selected yeasts in thermo-conditioned stainless-steel tanks at 16°C.
||To follow, there is a short refinement period in steel together with the fine lees (about 3 month) and the refinement in bottles (about 3 months).
||To be paired with fried fish and seafood dishes.
||Price Antinori Tormaresca Fiano Roycello 2017 € 9.89