||Pressing of grapes that are cooled quickly to 50 °F for 4-6 hours. Soft crushing grapes with static decantation. Fermentation at 57-60 °F in steel vats for 15 days. Malolactic fermentation is not done.
||Fine with seafood expecially shellfish, pasta with light sauces and white meat.
||Price Donnachiara Fiano di Avellino 2019 € 11.00