||Altitude: 300-350 m. a.s.l.
||Destalked, cold maceration of the skins with the must (4° C). Soft press of the grapes and very slow temperature controlled 14-16°C fermentation.
||6 months on the lees. Cold bottling.
||Ideal served with fresh fish, withe meet and vegetable, to taste with spaghetti and seafood.
||Price Fazio Viognier 2017 € 8.80