Hand-picked and selected. Delicate crushing of the whole bunch and racking off the lees for natural sedimentation. Slow, thermo-regulated fermentation in steel tanks. Partial malolactic fermentation (50%) and ageing for 12 months on fine yeasts in large wooden barrels. Aged and refined for at least 10 months on fine yeasts under pressure in steel vats with no filtration.
A sipping wine, or to enjoy with steamed lobster, salted scallops, taglierini al burro and white truffle, beef carpaccio with fresh Alba truffle or a veal steak