Winemaking
The grapes are hand-picked and gathered in 15 Kg lined crates. Direct pressing with selection of different portion of must. Cold settling and pumping off the clear juice from settlement. Addition of selected yeasts. Temperature controlled alcoholic fermentation (for about one week). Cold tartaric stabilisation in the month of February. Blending and bottling in the month of March.
Tasting notes
Pairing recommendation
It goes especially well with pasta and rice dishes, but also with fish and poultry.