| Vinification |
The grapes, collected via a partially nocturnal harvest, are immediately destemmed and carefully passed through the pneumatic membrane press (“soft press”), extracting just the liquid part and avoiding plant components and less valuable components. From the highest part of the winery, the stainless steel line channels the must that has just been produced “by gravity” and without the use of mechanical pumps into oak vats of 20hl, in which the fermentation is managed under controlled temperatures. The line is protected by nitrogen to avoid any kind of oxidisation and to reduce the necessity of added sulphites. |
| Ageing |
In oak barrels of 20hl for 6-8 months. |
| Pairing |
First courses that are mainly based on fish or vegetables; second courses that are more elaborate and flavoursome, whether based on fish or white meat, or even grilled dishes. As an aperitif, suited to cheeses of medium age. |