|Composition of the land
||Flysch (locally called “Ponca”) consisting in marl and sandstone.
||Hand picking/beginning of September.
||Fermentation container: stainless steel tanks with controlled temperature at 17 °C.
||Refinement until the end of March on the noble lees. Then in the bottle.
||Ideal with light appetizers, steamed fish and sea fish, delicate fish risotto and pasta or vegetable soups, spaghetti with red mullet, tagliatelle with saffron flatfish, seafood soup with polenta, ovenbaked gilthead bream, turbot with potatoes and bouillabaisse.
||Price Castello di Spessa Pinot Bianco Santarosa 2018 € 16.69