Origin |
San Vincenzo a Torri (Florence) |
Vinification |
Cold maceration of the must for 12-15 hours at a temperature of 10-12°C. Soft pressing and subsequent fermentation of the first must at a temperature of 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. |