The grapes are de-stemmed and crushed; the juice isclarified through cold settling overnight and then inoculated with selected yeast. Fermentation and aging is carried out in 225-liter French oak barrels, 50% new and 50% one-year-old. The wine is aged for 10 months in barrel before bottling and release.
Technical notes
14% abv
Food pairing
An outstanding match for ravioli with fish and lemon sauce, handmade pasta with truffles, and grilled meats. After some years of bottle aging, enjoyable with mature cheeses.
