||Alcoholic fermentation in stainless steel tanks at 16-18 °C.
||About 5-6 months in stainless steel constantly on its lees. Repeated batonnage to circulate the suspended dregs.
||Recommended to accompagny the classic seafood cuisine: satéed vongole (tiny clams), shrimp salad, stuffed mussels, spaghetti with crustceans.
||Price Feudi San Gregorio Sannio Falanghina Serrocielo 2019 HK$ 150.00