||San Pietro in Cariano (VR)
||Manual harvest 1st - 2nd decade of October, in wooden boxes.
||Organic fertilizers and manual pruning; selection of shoots, defoliation, thinning of the bunches.
||De-stemming from fresh grapes after selection of the bunches, fermentation for about 15 days with indigenous yeasts.
||In barriques for at least 36 months, then in bottles for at least 1 year.
||It goes well with fatty fish, mixed boiled meats, grilled meats, roasts and medium-aged cheeses.
||Price Zyme Oseleta 2011 € 40.00