||Altitude: between 280 and 400 m. a.s.l.
|Composition of the land
||Sandy soil with limestone presence.
||Grapes are picked and collected into bins, stocked into a cold room at 0 °C (32 °F) for 5 -10 days, de-stemmed and gently crushed without oxygen. After static clarification, the yield is about 50%. Selected yeasts are inoculated; fermentation takes place at a regulated temperature of 15 °C (59 °F) for 30 days.
||2-3 month refining and stirring on the lees in stainless steel.
||Pairs well with appetizer, seafood and white meat.
||Price Le Caniette Passerina Lucrezia 2017 € 10.25