| 釀造 |
Soft pressing. Must at 4–5 °C for 8 – 10 days. Fermentation at 17–18 °C. |
| 陳年 |
This pecorino is matured with fine lees using the Bâtonnage technique, which entails the periodic mixing of the wine with its deposits to produce a wine with greater body and complexity of flavours. |
| 匹配 |
Excellent with medium-aged cheeses, fish-based first courses, and fresh sauces; as well as fried fish, and seasonal vegetable tempura. |