||Altitude: 100 – 400 m. a.s.l. Hills facing South.
|Composition of the land
||Limestone and medium-textured soils.
||Vertical trellis training and Guyot pruning.
||After cryomaceration of grapes at 5 – 8 °C for 4 – 6 hours, the must ferments for about 30 days in stain steel tanks at 12 °C.
||In the bottle for 3 months. Aging takes place for 3 months on the lees.
||Seafood starters, shellfish and smoked fish.
||Price Mandrarossa Zibibbo 2018 € 7.70