||Loc. Montebudello - Monteveglio (BO)
||Soft pressing then fermentation in stainless steel vats. Malolactic fermentation also performed.
||Up to 10 months on the lees, then in bottle for few months before selling.
||Suited with chicken, fish, white meats as well as baked vegetables.
||Price La Mancina Talea 2013 € 11.00