PRODUCTION VINEYARD: Vineyards within the municipality of Terricciola (Casanova)
VINIFICATION: Destemming and soft pressing, without overstressing the berries. The must remains in brief contact with the skins in order to obtain an extremely balanced free-run juice. Alcoholic fermentation for about 10 days, followed by aging in stainless steel tanks on its lees for about 3 months.
FIRST VINTAGE: 2012
AVERAGE PRODUCTION: 120.000 bottles
PAIRINGS: Octopus and Potato salad, Spaghetti with Sea urchins
SERVING TEMPERATURE: 12°
CRECOMMENDED GLASS: Bordeaux