Characteristics

Variety

Pignoletto

Winemaking

Maceration of 20% of the grapes for 12 hours. The remaining 80% undergoes soft pressing with whole or destemmed grapes at a controlled temperature (16°C) and the addition of selected yeasts. Secondary fermentation (prise de mousse) using the Martinotti method.

Alcohol content

10,5%

Serving temperature

10° – 12° C

Food pairings

From traditional starters with cured meats and fresh cheeses, to seafood dishes like scampi alla busara or grilled sea bass. It pairs harmoniously with grilled chicken with herbs and delicate vegetarian first courses.

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