| Vinification |
Crushing-destemming and maceration on the stems for 18 hours at 12° C (54° F) using CO2. Draining and soft pressing, static decanting and racking; inoculation with selected indigenous yeasts. Alcoholic fermentation follows in stainless steel at a controlled temperature of 16-19 °C (61-66 °F) for 18 days; aging on its lees for one month, and cold stabilization avoids the need to use clarifying agents, decanting, or filtration. Malolactic fermentation: not carried out. |
| Ageing |
In stainless steel tanks until bottling, then rests in the bottle at a constant temperature of 14 °C (57 °F) for one month before release. |
| Pairing |
Appetizers, first courses with vegetables, and fish dishes. |
| On offer |
Price Marziano Abbona Roero Arneis Tistin 2022 € 12.92
ex VAT
|