4 in stock
The grapes, at a perfect degree of ripeness, in a very short time from harvest, are softly pressed and fermented in steel tanks at a controlled temperature of about 18 ° C.
Bottling takes place in spring, the cuvée is made and bottling is carried out for the second fermentation. Depending on the harvest, the base wine can be of a single vintage or of different vintages. The wine is then matured with its own yeasts for a few years. Used by the great Chef Cannavaciolo in his restaurants.
excellent as an aperitif, fish dishes
Chardonnay, Pinot Noir