Description
Baciolo e Pero vineyards.
Loamy clay soil and guyot cultivation method
Vernaccia 80% Trebbiano 20%
Manual harvest, short cold maceration, soft pressing and long fermentation in steel tanks and cement at low controlled temperature. Natural stabilisation, refinement in the tank for 4/8 months and in the bottle for at least 4 months
Yellow with green undertones
Delicate aroma of withe flowers and fresh fruits
Fresh, sapid and with a well balanced acidity
A convivial wine, perfect to eat or aperitif with
10° C
Bottle type: Bordolese 0,75 l and Bag in box 3, 5, 10, 20 Iitres
