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Passito Bianco
Grape varieties: 50% Garganega, 30% Malvasia, 20% Trebbiano Toscano. Vinification: selected grapes left to dry in wellaired spaces until January. Pressing in January of 50% of the grapes. Fermentation with manual daily punching down with maceration. Re-fermentation of the remaining 50% of the grapes in March. Fining: 6 months in steel tanks and 3 months in the bottle. Serving temperature: 12°-14° C Serve with: fresh paste cheeses, soft cakes. |
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