| 收成 |
Manual. 2nd week of September. |
| 釀造 |
Fermentation with maceration on the skins for 30 days with continuous punching down at a temperature of 18-20 °C. |
| 陳年 |
At the end of fermentation, the wine rests on fine lees for at least 3 months in steel tanks. |
| 匹配 |
Sapidity and freshness combined with the complexity of flavors make this wine pleasant as an aperitif and to accompany various dishes, both land and sea. Interesting with vegetable soups, risottos and the traditional couscous with fish. |