Mussels and provolone
450 mt. s.l.m.; Guyot; 6000 plants per hectare.
Grassing and green manure of diﬀerent plants. Parasiticidal treatment with copper and sulphur.
The grapes are harvested by hand and directly pressed, avoiding the crushing. A cold static settling follows this irst stage with a fermentation at 16 °C for two weeks. Charmat method in the autoclave with controlled temperatures that allow a slow and constant fermentation.
Clear, straw yellow with light green reflections and a very fine, very durable sparkle. Quite round and complex. Red Annurca apple and peach bring a fresh white fruit aroma, whilst the floral notes recall broom, wildflowers, thyme and sage. The mouthfeel is dry, fresh and quite savory. A full-bodied wine, balanced, quite intense and persistent.
Great pairing with sweet and delicate dishes, slightly fatty, savory and lightly spiced with a modest permancence. Fried squid, a raw fish composition or beautiful mussels au gratin. Amazing pairing with provolone cheese as well.
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