| 酿造 |
The must was then left on the skins for about 12/14 hours at a temperature of 10°-12° C in tanks especially designed to protect it from oxygen by using recycled carbon dioxide from the first fermentation, in order to avoid using high levels of antioxidants. |
| 陈年 |
Subsequently, 30% of the must fermented and aged on the lees for 6 months in 20-27 hl barrels and in 5 hl tonneaux and the remaining part in stainless steel vats. |
| 匹配 |
Appetizers, broth soups, eggs and fish. Its creamyness, richness and fullness allow it to have a wide range of combinations, beyond the classic fish, even with rather structured dishes and strong flavors (e.g. mushrooms, truffles). Also excellent with cheeses. |