DOC CLASSICO Vinification: selected grapes left to dry in a well ventilated area until February. Pressing and stripping in February, 50% of the grapes. Fermentation and maceration for 20 days at 20 ° C with daily punching machines. Fermentation with maceration in March on the remaining 50% of the grapes. Ageing: 6 months in stainless steel tanks and 3 months in bottle. Serving temperature: 14 ° -16 ° C Serve with: dessert, sweet pastry.
