|Composition of the land
||Volcanic origin, made up of compact basaltic rocks.
||Mid September, manual - in crates.
||Pressing: soft pressing of whole grapes Alcohol fermentation: without the skins using natural yeasts, in steel vats. Malo-lactic fermentation: not carried out.
||15 months in contact with the fine sediments in steel vats, 12 months in the bottle. Filtration: only one membrane filtration before bottling.
||Excellent with raw fish (oysters) and sushi. It goes very well with vegetable and fish first and main courses. Veneto regional cuisine: fried moleche (soft-shell crabs), polenta "Biancoperla" and schie (very small shrimps typical of Venice's lagoon), risi e bisi (rice with peas), stewed cuttlefishes alla veneziana.
||Price Suavia Massifitti 2017 € 12.00