||Altitude: 120-170 m. a.s.l.
||Whole grapes are placed in the press, where they are softly squeezed. Winemaking occurs in white, immediately separating the skins from the musts, in steel vats at controlled temperatures. Partial malolactic fermentation is then carried out and the wine remains in yeast-filled steel containers for six months.
|| It is then bottled and left to rest for two more months.
||Highly versatile when dining, this wine is an excellent match for white meats and flavorful fish like tuna. It combines well with fish-based first courses and hearty bean soups. Finally, it’s perfect when enjoyed with aged cold-cuts.