Each variety is harvested and vinified separately, allowing the grapes to reach perfect ripeness. Following de-stemming, the must is macerated with the skins allowing it to retain maximum fragrance. The must is kept at a low temperature until fermentation, at which point the two varieties are blended together. When the wine has reached an alcohol content of 8%, fermentation is interrupted by lowering temperature to approximately 32°F leaving a high level of natural residual
Region: Trentino and Lombardy
Vineyards in the Valdadige and Oltrepo area in the province of Pavia.
Highly versatile. A great aperitif and equally splendid with white meats, classic Italian dishes, and spicy foods. Enjoy well chilled.