| Origin |
Castelnuovo Berardenga (SI) |
| Harvest |
The selected bunches harvested by hand in crates are immediately transferred to the cellar for a soft pressing. |
| Vinification |
Selected yeasts are then added to the must to start the fermentation that lasts more than 20 days at low temperatures (14-16 °C). At the end of the process the wine comes racked and maintained on the fine lees until the bottling. |
| Ageing |
In stainless steel for 4 months. |
| Pairing |
Excellent as an aperitif, it goes very well with white meats, fish and fresh cheeses, also recommended for spicy dishes. |