||Altitude: 250 m. a.s.l. Exposure: South/South-East.
||By hand, in crates, half to end September.
||Soft pressing, static decantation of the softly-pressed must, fermentation in steel tanks and consequent short aging on the fine lees.All production phases are performed in oxygen-free conditions, in inert gas-free environment to preserve primary and secondary aromas.
||3 months in steel tanks. Fining in bottles: 2 months.
||Seafood salads and all seafood dishes in general, white cold meats.
||Price Vignamato Verdicchio Castelli Jesi Superiore Eos 2018 € 7.58