Production area

Blend and Ageing
The Vermentino grapes are harvested by hand and in crates in the first week of September when they have reached a perfect balance of sugar and acidity. Soft crushing is followed by fermentation at 16°C for about a week. About 10% of the wine is fermented in French oak barriques and aged on the lees with periodical stirring. It is subsequently aged in stainless steel vats for about 5 months and then in the bottles. The wine is ready to be sold one month after bottling.

Serving with food
Ideal with summer dishes. Best served with shellfish, baked or grilled fish, guinea-hen and birds in general.