||Altitude: 250 m. a.s.l. Exposure: West.
||Medium dough tending to clay.
||Cordon trained, spur pruned/ Guyot.
||Hand picking - 3rd week of August and 1st week of September.
||Soft pressing, fermentation at controlled temperature.
||3 months “sur lie” in stainless steel with daily shaking.
||Ideal with fresh cheeses, fish and shellfish dishes
||價格 Firriato Altavilla della Corte Bianco Grillo 2019 HK$ 120.00