||70% Chardonnay, 30% Sauvignon
||Castel San Pietro Terme (BO)
|Composition of the land
||Clay, with gravel substratum.
||Gentle pressing and temperature-controlled fermentation in Allier oak tonneaux.
||Three months in medium-toast, 5.5 hl. Allier oak tonneaux with bâttonage and at least three months in bottle.
||Perfect with rich fish dishes, with shellfish and mollusks, as well as with lighter meats.