||Soft pressing, preventative purification of must at low temperature, fermentation in French oak barriques in our ancient tufa cellars.
||After fermentation, the wine remains in cask for 9 months. 6 months in the bottle before commercial release.
||Perfect with roast duck, pappardelle in a wild boar sauce, onion soup, Tuscan ribollita, salt cod "alla Livornese", or very spicy food such as Indian curry or gazpacho.
||Price Sergio Mottura Latour a Civitella 2017 € 20.28