Description
Grape variety
Pecorino minimum 85%
In the vineyard
Pecorino (85%) and other authorized medium-aged varieties trained on the Guyot system with low production load on loose soil
In the basement
The whole bunches are sent to the pneumatic press and the must is fermented with its own indigenous yeasts at a low temperature (12/14°C) in stainless steel tanks for about 30 days
Refinement
In steel tanks, followed by in the bottle
sensory characteristics
Straw yellow color, intense nose, with hints of broom, white pulp fruit, and ethereal, fresh, intense, sapid and full-bodied in the mouth
Pairings
Elaborate seafood cuisine, medium-aged cheeses, structured first courses, white meats
Service temperature
10-12°C
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