It goes well with pasta dishes, white meat, red meat, fresh or medium-aged cheeses. When served cool, it is also good as an aperitif.

The grapes are picked by hand at the end of September-beginning of October and transported to the winery in small boxes. The grapes are then gently pressed. The wine-making process is carried out by gravity. The must is stored in small fermentation stainless steel containers, where the must is pumped and removed every day during fermentation. Fermentation takes place naturally, thanks to the indigenous yeasts contained in the grapes. Fermentation also takes place at a controlled temperature. The peak of refinement is reached approximately 1 year after the harvest.

Allergy information: Contains sulfites