||Manually selected in early September.
||In the cellar the grapes are left to ferment and macerate on the skins for about 8 weeks.
||Afterwards, the wine passes into French wooden barrels where it matures for 6 months. Bottle refining follows.
||Perfect in combination with light appetizers and white meats, it also proves to be the perfect companion for fish-based dishes. Spendid meditation wine.
||Price Castellari Isola del Giglio Calzo del Giglio Ansonica 2016 € 40.13