||30% Cortese, 40% Garganega, 15% Tocai Friulano, 15% Trebbiano Toscano
||Fernanda grapes, harvested in small trays and put in a refrigerated room unit they reach – 10-12, are frozen before pressing to maintain their aromas. The temperature is then put back to 0° and the grapes are pressed with their stalks; the epithelium cells get broken due to the freezing of the skin with a consequent releasing of the typical notes of this variety. After a static clarification, the musts are fermented at about 16/17° for about two weeks. Fine lees must be accurately moved and cared of; malolactic fermentation is prevented.
||Gnocchi with creamy Asiago.
||Price Cavalchina Custoza Superiore Amedeo 2018 € 9.50