||Castelnuovo Magra and Ortonovo (SP)
||First half of September; manual collection.
||Type of fermentation tanks: stainless steel. Vinification technique: cold maceration of the skins for a duration of about 12 hours, after racking, fermentation and aging in steel barrels. Temperature control system: automatic thermal conditioning system.
||In steel tanks until March / April.
||Especially suitable for seafood dishes. Excellent with fried fish and raw fish.
||Price Lunae Bosoni Colli di Luni Albarola 2017 € 13.01