Viticulture: handcrafted! Made as it once was!!!
Grape varieties: 100% Ottonese from 40-year-old vines
Alcohol: 12,5% vol
Wine making: after five days of maceration on the skins, the free-run must is separated from the skins and proceeds with fermentation without adding the pressed must.
Aging: 10 months in steel on fine lees; no addition of sulphites, clarification or filtration
Serve at: 10-14° C
Food matches: aperitif and various hors d'oeuvres of both land and sea
About him: it's a complete wine. Persistent, refreshing and elegant, mineral and tasty with an acidity that balances well with all the other elements. If food unites, wine as a Food cannot do otherwise!