| 酿造 |
The must was then left on the skins for 4/8 hours at a temperature of 14° C directly in the presses, protected from oxygen by using recycled carbon dioxide from the first fermentation, in order to avoid using high levels of antioxidants. |
| 陈年 |
Subsequently, 10% of the must fermented and aged on the lees for 6 months in 20-27 hl barrels and the remaining part in stainless steel vats. |
| 匹配 |
Appetizers and canapés, especially ham, light soups, grilled fish and white meats. Excellent with risotto, for example with spring vegetables. Try it with a nice sea bass with strawberries and mint. |