Harvest

Selective hand harvest from October 1st to 9th

Winemaking

Short cold maceration, fermentation, and aging at controlled temperature in stainless steel tanks.

Food Pairing

Excellent with grilled veal fillet with Brussels sprouts and braised carrots, porcini mushroom risotto, and beetroot tartare. Superb with oxheart tomatoes with Tropea onions, Saltimbocca alla Romana, brilliant with smash burgers or Bresse chicken à la Paul Bocuse.