Altitude: 210 m above the sea level
Soils: medium texture.
Vineyard: row, simple guyot training system.
Harvest: rigorously handpicked, first decade of September subject to the selection of the grapes in the vineyard.
Vinification: Once the free-run must is obtained, it is clarified and fermented at controlled temperature, 14°C – 16°C. Aging on its fine lees, about four/six months with frequent bâtonnage.
Tasting notes: energetic wine with excellent structure, pleasant softness. Aged in bottle, it enhances the typical almond as well as the fruity end. It lends itself very well to aging, given its good alcohol content and good acidity.
Food & wine: you can combine it well with meat and fish appetizers, risotto, aged cheese.
In particular, we suggest you to pair it with this typical dish: peppers and eggs.