VINIFICATION in white with pneumatic press and gentle pressing of whole grapes using only the first fraction. After static and physical separation of impurities from the must at low temperatures, selected yeasts are inoculated for fermentation in stainless steel tanks at controlled temperature. This is followed by racking and lowering the temperature to about 10°C to prevent malolactic fermentation. Once the "tirage syrup" is added, it is bottled, capped with a crown cap, and laid down in stacks for the secondary fermentation. BOTTLE AGING 36 months Pairings: Spit-roasted meats are a natural choice given the region's tradition; alternatively, richly seasoned preparations with large fish cuts or fish cooked on a griddle or grill, such as eel, are recommended. Alcohol content: 12.5% Vintage: 2019
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VINIFICATION in white with pneumatic press and gentle pressing of whole grapes using only the first fraction. After static and physical separation of impurities from the must at low temperatures, selected yeasts are inoculated for fermentation in stainless steel tanks at controlled temperature. This is followed by racking and lowering the temperature to about 10°C to prevent malolactic fermentation. Once the "tirage syrup" is added, it is bottled, capped with a crown cap, and laid down in stacks for the secondary fermentation. BOTTLE AGING 36 months Pairings: Spit-roasted meats are a natural choice given the region's tradition; alternatively, richly seasoned preparations with large fish cuts or fish cooked on a griddle or grill, such as eel, are recommended. Alcohol content: 12.5% Vintage: 2019
