Type |
White green still aromatic |
Soil composition |
Volcanic, terraced slopes. |
Vinification |
After a rigorous manual selection of the clusters, these are destemmed, gently crushed and macerated at a controlled temperature for approximately 24 hours. After the soft pressing, the must decants at a low temperature for 48 hours. The clear must starts fermenting, with wild yeasts, always at a controlled temperature, in stainless steel vats. |
Ageing |
6 months in stainless steel vats. |
Pairing |
Ideal with crustaceans, fish tartares, oysters, and raw fish. |