PRODUCING COUNTRY: Italy | Calabria
SYSTEM OF CULTIVATION: Espailer – spurred string
SYSTEM OF HARVES: Manual
YELD BY HECTARE: 100 – 120 quintal by hectare
VINIFICATION: Grapes are destemmed and gently. The must is cooled at a temperature of 5° C for about 24 hours. In this way there is no fermentation and the must is subjected to a natural centrifugation because all suspended elements precipitate to the bottom of the tank. After 24 hours the cleaned must is decanted and becomes fermented holding a temperature of 12°-14°C.
It is straw coloured with greenish nuances. It is fresh and harmonious with various, floral and fruity scents, very good sapidity and persistence
SUGGESTING: Serving temperature 8° – 10° C
FOOD PAIRING: Good as aperitif, it goes well with shellfish,
fish courses and white meat
ALCOHOL CONTENT: 12,5%
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