Notes from the oenologist
The harvest is done by hand to preserve the bunches, once selected they are placed in small boxes to maintain a higher quality. Then, a light pressing extracts the flower must that is vinified in steel.
The must has a short maceration on the skins and is periodically beaten during aging.
The vinification preserves color and scents that characterize this wine and bind it uniquely to our terror.
Accompanies pasta dishes, white meats and fish dishes.