calcareous and clayey marl
wine training system
archetto variation of Guyot system
september 10th – 20th
Natural fermentation (without the addition of selected yeasts) is carried out for 12 days at low temperatures, 24-28 °C, followed by a soft pressing and ageing in stainless steel tanks for 4 months at a temperature of 18 °C. The wine is bottled and refi nes 1 month before release. This traditional process allows the maintenance of the freshness and fruit notes of an easy-to-drink, fragrant and elegant wine.
We think it is wrong to recommend a “perfect” food – wine pairing, because everyone have their personal ideas and tastes. However we can suggest with whom it is perfect to drink this wine. With everybody!