Grape variety: Raboso
Vinification: Gentle press to obtain only 50% in juice. First fermentation in stainless steel tank at a controlled temperature followed by malolactic fermentation.
Second fermentation: in the bottle with the use of must of grapes Raboso and selected yeasts. Four years at least on the lees.
Dosage: The wine is not added with any “liqueur”. No sugar is added at disgorgement.
Food pairing: An excellent aperitif with seafood dishes, shellfish in general, as well as pasta and risotto with fish and vegetables.
Production: 13.000 of 0.75 lt. e 500 Magnums.
Alcohol content: 12.0°