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Catarratto Bianco, Grecanico, Chardonnay
Straw-yellow color with greenish reflections; complex, characterful, fruity bouquet that is highly expressive of the source grapes and harvest time; fresh balanced and persistent on the palate.
Cold pressing with skins and first fermentation at a temperature of 8°C for around 12 hours. Soft second pressing. Cold decanting and fermentation
at a temperature of 18°-20°C, period on the lees in stainless steel containers for at least 4 months, successive fining in the bottle
Fish-based main dishes