||20% Grechetto, 50% Trebbiano Giallo, 30% Vermentino
||Altitude: about 270 m. a.s.l. Exposure: West.
|Composition of the land
||Clayey soil, of medium depth and calcareous subsoil.
||After cryomaceration, 30% is fermented and aged on lees in barriques for 3 months; the remaining 70% ferments in steel.
||In wood until the following spring. Placed on the market about 1 year after harvest.
||Haute cuisine dishes, in particular fish and shellfish; it is also particularly suitable for dry soups and in broth, risottos, especially if based on truffles, vegetable pies, white meat in general.
||Price Lungarotti Torre di Giano 2018 € 6.91