| Location |
Montagnana and Palagione vineyards (Siena). |
| 釀造 |
Soft pressing of the grapes, static clarification of the must, fermentation at a controlled temperature of 16°C in stainless steel vats with soaking on the lees for about 6 months and weekly bâtonnage. |
| 陳年 |
Once bottled, it is further aged for a further 2 months in the bottle before being marketed. |
| 匹配 |
It is excellent for aperitifs accompanied by finger food or local appetizers, bruschetta, first courses and soups. Moreover, it pairs with fish, crudités and seafood shells, shellfish, fried foods and fresh cheeses. |