Le Quattro Terre
PIEMONTE BIANCO D.O.C.
The soil is calcareous-marl with south, south-est exposure. Yield pro hectare: 9 t. Manual harvest.
Soft pressing of the grapes, cold static decantation, fermentation in stainless steel tanks at controlled temperature.
In stainless steel tanks, on fine lees, for 5 months.
Fresh and intense fruity aroma. Refined notes of yellow apples, chamomile and sage
Structured and balanced with a robust but refined body.
Appetizers, first courses, fish and shellfish.