VINEYARD AGE: 15 years.
soft pressing of the whole bunches to obtain a very clear and clean flower must. After a first clearing of the sediments, fermentation takes place spontaneously in steel vats at a controlled temperature. When the alcoholic fermentation reaches 15 g / L of residual sugars, the wine is racked and bottled with the yeasts to finish the alcoholic fermentation in the bottle.
in the bottle for at least 4 months. The yeasts remain in the bottle, the wine matures and then it is served without disgorgement.
pizza with various toppings, a plate of shell fish or mixed seafood, fried fish and battered deep fried vegetables.