Langhe Bianco D.O.C.
550 m above sea level.
80 quintals per hectare.
the grapes are harvested during the first decade of September when they reach a perfect balance between sweetness and acidity; they are immediately pressed and the first pressing must is placed in steel tanks and clarified. Then it starts the fermentation with controlled temperature of 18°-20°C for 8-10 days. When the fermentation is finished the wine is kept in contact with the lees for two months. The wine maturation continues for other five months in steel tanks; during the months of April the wine is finally bottled where it stay at least two months.
fresh wine, balanced. Served at 18°C temperature it is the ideal wine for starters and fish dishes.