Origin |
San Vincenzo a Torri (FI) |
Vinification |
Controlled temperature fermentation with with extended maceration of 20-22 days at 26-28 °C. |
Ageing |
Refinement in French oak barrels for 6 months, followed by stainless steel tank until before bottling. |
Pairing |
Fresh stuffed pasta, Duck ragout, pigeon’s risotto, mixed boiled meat, grilled meat, stewed pork with apples. |