|Composition of the land
||Calcareus clay with a good sandy component leaning on a tufa base.
||Gentle pressing and fermentation in stainless steel tanks.
||20 months on its own yeasts in stainless steel. Refinement: 6 months.
||Godd if paired with vegetables, main courses, white meats, fish and shellfish.
||Price Pievalta Verdicchio dei Castelli di Jesi Riserva San Paolo 2015 € 14.64