||Staggered over the second and third ten days of September, depending on the early autumn weather conditions.
||After crushing, the must is macerated at low temperature for an extended period to extract the rich complexity of the compounds in the skins. Prolonged fermentation at low temperature is followed by a brief period of maturation on the lees. APPEARANCE: Deep straw yellow tinged with greenish and lemony highlights from maceration.
||An excellent accompaniment to fine seafood.
||Price Sella & Mosca Cala Reale 2016 € 8.91