The vinification
The harvesting of the grapes is done totally by hand from the first and second decade of September. No maceration as such but only fermentation without marc so as to keep a transparent straw like colour. The fermentation malolattica ends at the end of November. When the fermentation is completed the wine is transferred into different vitrified resin casks which vary from 20 to 50 Hl.
Recommended food
Chardonnay I.G.T. to be recommended for starters and all fish dishes.
