| 酿造 |
The grapes are destemmed and subjected to a long and soft pressing, obtaining a low yield in must. The must is fermented in a 2,200-litre foudre of 15 year-old French Vosges oak. Fermentation produces a low extraction of oak but an oxidative rise that allows the wine to remain in contact with its lees without decanting until after malolactic fermentation, which develops spontaneously. After the first racking, the wine remains in contact with the fine lees for another three months until bottling. |
| 匹配 |
Ideal with fish risottos, seafood, aperitif, baked white fish |