||The must is fermented in stainless steel vats, where takes place a maceration on the skins for 15 days at a controlled temperature of 26/28 degrees.
||It is aged in stainless steel tanks and partly in French oak barrels.
||It goes well with tasty dishes, roasts and game. Excellent with aged cheeses.
||Price Gerry Scotti Giorgi Nato in una Vigna Regiu Barbera 2015 € 10.74