Selezioni e Cru
Pinot Bianco
Variety
Pinot Bianco
Vineyard location
Mossa
Soil type
Gravelly limestone uplands (60 m asl)
Vine training system
Guyot 5.600 plants/ha
Yield
30 hl/ha
Winemaking
Fermentation takes place in stainless steel tanks with indigenous yeasts (19/21 °C).
The wine remains on the fine lees for 10 months and undergoes weekly batonnage.
Bottling and further ageing in the bottle.
The wine remains on the fine lees for 10 months and undergoes weekly batonnage.
Bottling and further ageing in the bottle.
Aging potential
6 - 8 years
Serving temperature
11 °C
Food pairing
Sashimi, risottos, pastas, oven baked fish dishes.
Suggested dishes:
Risotto with prawns, courgette and courgette flowers.
Whole grain spaghetti with crispy speck, broccoli and ricotta.
Sicilian style sea bream sandwich.
Suggested dishes:
Risotto with prawns, courgette and courgette flowers.
Whole grain spaghetti with crispy speck, broccoli and ricotta.
Sicilian style sea bream sandwich.
