| Origin |
San Vincenzo a Torri (FI). |
| Vinification |
Before crushing grapes are cooled at 10-12 °C for 12- 15 hours to extract many primary aromas from the skins. After this cold maceration process, grapes are pressed and immediately fermented by selected yeasts at low temperature (18-22 °C). |
| Ageing |
In French oak barrels for 6 months and following refinement in stainless steel tanks. |
| Pairing |
Fish first courses, fish soups, oyster and raw fish, risotto with vegetables, fresh and spicy cheeses. |