||White still semi-aromatic
||The grapes were picked and de-stemmed on 30th / 31st August. The must was then le on the skins for 12 hours at a temperature of 10°-12° C in tanks specially designed to protect it from oxygen by using recycled carbon dioxide from the first fermentaon, thus reducing levels of anoxidants.
||Subsequently 40% fermented and aged on the lees for 5 months in 20-27 hl barrels and the remainder in steel tanks. The wine was then blended and boled during the full moon at the end of March.
||Fish starters, soups, poultry, eggs dishes and mild cheeses.
||Price Venica Collio Pinot Bianco Talis 2018 € 15.90