Designation: Rubicone Bianco IGT
First production year: 2019
Training system: simple Guyot
Production per plant: 900 g
Average production: 1,000 bottles
Grapes varieties: old grape originating from the Rhone Valley
Harvest: traditional hand-picking in the second half of September
Wine-making process:

grapes are de-stemmed and cold-pressed, then the first-press must undergoes alcoholic fermentation in steel vats with native yeasts, followed by maturation and ageing in French Allier barriques with periodic stirring of the lees through batonnage; for six months. At the end, the wines aged in different wood barrels are assembled into steel vats, then bottled with sterile filtering and left in the bottle for 12 months. Malolactic fermentation is not performed.

Food pairing:

tagliatelle with asparagus sauce, squash-stuffed cappelletti, John Dory with vegetables, seafood stew