|Composition of the land
||Mixed clayey, sandy, with a lot of skeleton, from disruption of obsidian (volcanic stone).
||Controspalliera (Guyot pruning).
||Soft pressing, static decantation, tapping, fermentation in steel with indigenous yeasts at 18-20 °C.
||2 years in steel, of which 5% in oak barrels.
||Appetizers and pasta dishes, rich and tasty, based on fish, white meats and seasonal vegetables.
||Price Quartomoro Memorie di Vite VRM 2015 € 18.50