||Clay and loam soil, very rich of siliceous gravel and humus.
||Hand-picking grapes, half September.
||After destemming and soft crushing grapes, must ferments spontaneously with grapes skins thanks to a pied de cuve of native yeasts, the only ones which increase the expression of our Terroir. After 6-7 days of maceration with the skins, must is soft pressed in order to separate it from grape skins. The alcoholic fer-mentation continues for 2 months at low temperature (13-14 °C). Natural fining and stabilization, no fining agents added. No filtration.
||5-6 months in steel tanks, shaking it every 15 days. Very low amount of sulphur dioxide added before bottling.
||Ideal with fishes, shrimps and shellfishes; try it with vegetables risotto.
||Price Archetipo Fiano 2020 € 11.63