A mild spring with temperatures above seasonal average anticipated the awakening phases of the vineyard.
In one of our rainiest summers of the last years, the advantage gained in the spring months has been lost and we had to wait until the middle of September to get the right maturity for the grapes of the Gendinella vineyard.
The freshly picked grapes are pressed and the must is transferred into thermal containers in order to get the right alcohol fermentation which takes place at a temperature of 16/18 degrees, allowing to keep the aromas and the typical characteristics of the product.
Subsequently, the fermented wine is decanted, separated from the sediments and stabilized at 0° for several weeks before bottling.
This wine is excellent accompanied with fish dishes and medium-aged cheeses.