||The boxes of grapes are transported to the cellar in the early hours of the morning. The grapes are pressed gently and the must is then decanted into stainless steel vats and barrels. 50 hl ferment in temperature controlled stainless steel vats whilst 24 hl are fermented in 4 600 ltr barrels. The wine then stays of fine lees in stainless steel vats and barrels until February. It is then bottled. It is at its best after the summer, and according to the harvest, it improves in the bottle even after some years.
||In spring it matches well with pasta and asparagus, broad beans and peas dusted with pecorino cheese. From autumn it’s perfect with mushroom dishes and with baked cheese toasties.
||Price Ciavolich Aries Pecorino 2017 € 12.48