CAMPO DELLA PIEVE

full strand skin maceration. Soft pressing of the grapes. Spontaneous fermentation at controlled temperature in cement tanks. Maturation on the fine lees takes place in cement vats with periodic bâtonnage for about 18/20 months.

Straw-coloured. A complex and aromatic perfume with notes of citrus fruit and flowers. On the palate it is sapid, intense, deep. The elegance and structure of this wine make it stand out.

tartare, carpacci, pasta dishes, fried, white meat and roast.