Vinification: selected grapes left to dry in a well ventilated area until January. Crushing in January of 50% of the grapes. Fermentation with maceration with daily punching hand. Fermentation on the remaining 50% of the grapes in March. Ageing: 6 months in stainless steel tanks and 3 months in bottle. Serving temperature: 12 ° -14 ° C Serve with: fresh cheeses, sweets soft.
