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Bianco del Rosario PDF Print E-mail
bianco

Bianco del Rosario 

Grape varieties: 60% Garganega, 20% Malvasia, 20% Trebbiano Toscano.
 
Vinification: pressing stripping and fermentation with maceration for 2 days with manual punching down. Re-fermentation on marc of the passito in March for 5 days.
 
Fining: in steel tanks for 6 months.
 
Serving temperature: 8°-10° C
 
Serve with: delicate first courses, starters and second courses of fish with shellfish.

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