Grape varieties: 70% Ottonese, 30% Malvasia puntinata
Alcohol: 12% vol
Wine making: 48 hours of maceration on the skins, pressing with a mechanical press
Aging: 6 months in fiberglass on the fine lees
Serve at: 10-14° C
Food matches: aperitif and various hors d'oeuvres of both land and sea
About him: savory, marine, mineral. The aromaticity of Malvasia meets the freshness of the Ottonese. Long and refreshing, with balanced acidity and a captivating nose!