Production
Grapes: Malvasia del Lazio
Training system: Row system with Guyot pruning
Planting density: 4.000 plants per hectare
Harvest: Exclusively by hand, between September and October depending on the season
Vinification:Soft pressing of the grapes and fermentation at controlled temperature (16 ° C), the wine it matures for a few months on the fine lees
No addition of sulphites during processing (contains only naturally occurring sulphites) Alcohol content: 13% vol.
Organoleptic characteristics
Color: Golden yellow
Smell:Ripe fruit
Taste: Round, balanced, with good body and notable persistence of taste
Pairings:Semi-aged cheeses, white meats, artichokes, Cacio pasta and pepper
Serving temperature: 12-14 °C
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