Goes well with tapas dishes, spaghetti Napoli and vegetable soup.

The grapes were vinified with complete destemming, followed by gentle crushing and maceration of the skins; for about 12 hours. After this time in an inert atmosphere, pressing was carried out in a pneumatic press, followed by clarification of the must for 24 to 48 hours, depending on the type and degree of ripeness. Hyper-reduction winemaking, fermentation at 12°C and tapping in a controlled atmosphere. The wines were aged one after the other in stainless steel barrels and French oak barrels on fine yeast (bâtonnage) until bottling.

Allergy information: Contains sulfites