Manual with accurate selection around middle of august
Soft pressing, static settling at 12°C, decanting then fermentation to controlled temperature of 18°C. Slow fermentation in bottle at the constant temperature at 12°C inside the old Castello di Uviglie stone Caves, then aged 44 months on yeasts. Three months aging in bottle before selling.
0,75 lt – 1,5 lt
Shellfish, first dishes, fish, vegetables, white meats