||50% Trebbiano Toscano, 20% Malvasia, 30% Verdello
||Altitude: 350 m. a.s.l. Exposure: East.
||Picking is made by hand. The must is macerated with the skins for 4/6 days in open vats of chestnut without punching. The pressing is carried out with the aid of an old hand press. The fermentation with natural yeasts takes place in chestnut barrels slowly for 1/2 months.
||1 year in chestnut, 8 months in glass demijohns and then in bottles horizontally placed in the tufo cave for at least 4 months before release.
||Simple and elaborate dishes from traditional Umbrian cuisine, as chickpea and grass pea puree, pasta with mushroom, truffle and white meat dishes or dishes of a more intense taste as marinated anchovies, cod, lamb cutlets.
||Price Palazzone Musco 2016 € 27.50