||Flysch (locally called “Ponca”) consisting in marl and sandstone
||Hand-picked at the end of August.
||Maceration technique: on the skins for 10 hours at 5 °C. Fermentation container: stainless steel tanks/28 days at 14 °C.
||On noble lees in steel tanks until March.
||It pairs magnificently with handsliced San Daniele raw ham. Excellent with hard boiled eggs and asparagus or with spring herb frittatas, bean and pearl barley soup or risotto with asparagus tips, artichokes and radicchio di Treviso.
||Price Castello di Spessa Pinot Grigio Ramato Joy 2018 € 15.84