| 釀造 |
Soft pressing of the grapes to obtain the best part of the must, a 50% yield. Static clarification follows, after which alcoholic fermentation begins under controlled temperatures of 15-18 °C (59-64 °F). Racking and aging for a few months follows, then tirage with the addition of selection yeasts and the beginning of secondary fermentation in the bottle, which it undergoes for 40-60 days at 14-16° C (57-61 °F). Malolactic fermentation: not carried out. |
| 陳年 |
In the bottle on its lees for a long time, followed by disgorgement with no added liqueur d’expédition. |
| 匹配 |
It has notes of yeast and hazelnuts, with a pleasing acidity that makes this perfectly fit for aperitivo. It also pairs well with all types of dishes, particularly fish-based, salumi, vegetable flans, and white meats. |