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

It finds its ideal pairing with local flavours such as Mortadella DOP and warm tigelle. Its liveliness excellently accompanies light first courses, fried fish, vegetables, and delicate herb-infused white meats.

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