L’ALBERETA

full strand skin maceration. Soft pressing of the grapes. Spontaneous fermentation at controlled temperature in large barrels. Aging on noble lees: 1 year in wood, 6 months in cement. One more year in the bottle.

Straw-coloured with golden hues. A captivating perfume with notes of apricot, which blend with the balsamic notes of the maturation in wood barrels. On the palate it is highly structured, with a vibrating and vivid sourness. Perfect for a long aging.

tartare, carpacci, fish and white meats, fresh or semi-aged cheeses, soups, risotto, fried and roast meat.