||Gravelly, sandy and mineral-rich.
||Fermentation on the skins takes place for 15-20 days at a controlled temperature of 26- 28 °C.
||Malolactic fermentation in stainless steel until spring.
||Perfect with red meats, chicken and game. Delicious with cold cuts and ripe cheeses.
||Price Piera 1899 Cabernet Sauvignon Trevenezie Bio € 6.73