ORIGIN: Oltrepò Pavese
SOIL: Clayey soils with a good presence of limestone
VINE CULTIVATION: Guyot
HARVEST: Manual, in crates
VINIFICATION: Slow fermentation at a controlled temperature of 16-18°C. Subsequent bottling, re-fermentation, and aging in the bottle for at least 24 months.
AGING: Minimum of 24 months in the bottle on the lees.
ALCOHOL CONTENT: 12,5% vol.
DOSAGE: 5.00 g/l
COLOR: Straw yellow, with fine and persistent bubbles.
NOSE: Intense and fragrant, with notes of yeast, pastry, and a delicate floral sensation.
TASTE: Dry and well-structured, with persistent sensations of freshness and finesse on the palate.
RECOMMENDED PAIRINGS: Excellent as an aperitif alongside cured meats and cheeses, or enjoyed throughout the meal with seafood and shellfish dishes.
INTERNATIONAL PAIRINGS: It balances well with the sweetness and softness of raw fish dishes such as sushi or ceviche, or the richness and greasiness of many cured meats.
SERVING TEMPERATURE: 6-8°C
