PLINO DELLA ACACIE
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.
tagliatelle with asparagus sauce, squash-stuffed cappelletti, John Dory with vegetables, seafood stew