Vinification and aging. Skin contact maceration for 14 hours (overnight wine). Soft pressing of the grapes. Fermentation of the free-run must without pomace with selected yeasts. Aging in stainless steel at 16–18 °C for about 15 days. Food pairings. Aperitifs, vegetable and fish couscous, seafood risottos, tuna tartare, Mediterranean seafood and vegetable specialties, cured meats and cheeses.
Price VAT included
Vinification and aging. Skin contact maceration for 14 hours (overnight wine). Soft pressing of the grapes. Fermentation of the free-run must without pomace with selected yeasts. Aging in stainless steel at 16–18 °C for about 15 days. Food pairings. Aperitifs, vegetable and fish couscous, seafood risottos, tuna tartare, Mediterranean seafood and vegetable specialties, cured meats and cheeses.
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