Ventunosei

PRODUCTION AREA 
Cinque Terre - La Spezia-Liguria

GRAPE VARIETIES 
60% Bosco, 20% Albarola and 20% Vermentino

VINIFICATION 
The initial maceration step, where the skins are kept with the must, is followed by an off-skin fermentation, which is carried out at a controlled temperature, with subsequent resting on fine yeasts for at least 5 months. Both the vinification and maturation processes take place in steel containers.

PAIRINGS 
Seafood dishes, white fish soup, pasta with anchovies, seafood risotto, spaghetti with clams, small fried rock fish, sea bream or snapper in a bun, cod en papilotte.

COLOR 
Intense straw yellow with fleeting gold-green highlights

NOSE 
Strong and persistent aromas, elegant, with clear hints of wildflowers, broom and honey

FLAVOR 
Dry, warm, with balanced fresh and sapid notes, long and persistent finish

SERVING TEMPERATURE 
10-12°C

ABV 
13,5%