| Origin |
Fraz. Camponoce - Canneto Pavese (PV) |
| Vinification |
The grapes are harvested in small crates at the end of September. They are then crushed and de-stemmed , the must obtained ferments in stainless steel tanks with automatic pumping overs, where it macerates with its skins for about 12-14 days at a temperature of 26-28 °C. The malo-lactic fermentation is carried out in barriques where the wine improves for about 3 months. |
| Pairing |
Hams, sausages and salami, starters with meat sauces, braised and boiled meats. |