Guyot-simple Cappuccina, excellent plant intensity, short pruning, 5-10 buds
First period of maturation, the first ten days of September, can be even earlier depending on climatic progression.
The de-stemmed grapes are macerated for a long time in cooled pneumatic presses in order to extract from the skin the antioxidant substances which are beneficial to the human body; the must ferments at a controlled temperature and is then drawn into large barrels.
It rests 6-7 months on its own yeasts in large, oval-shaped oak barrels of three different essences.
Golden yellow with copperish highlights and grayish shades.
Fruity, almost like caramel, banana and ripe acacia honey.
Dry and mellow, velvety, full, of hazelnut, palatable.
Fish appetizers, cold cuts, raw prosciutto ham, culatello, gnocchi with butter or ragu sauce, risotto alla Milanese and risotto with herbs, fried and grilled fish, white and boiled meats.
At 9-11° in the summer or when the weather is good, and at 12-14° in the winter; serve in a long-stemmed glass which is shaped like a just-bloomed tulip.