Le Quattro Terre
Piemonte, Italy
Calcareous - marly
Manual
Guyot
Soft pressing of the grapes. Clar- ification of the must by flotation and fermen- tation at a controlled temperature of 15 – 16° C. The wine thus obtained carries out lysis on the lees for about 6 months. Foaming is carried out in autoclave the following spring (Mar- tinotti method). Rest of 2 to 3 months in auto- clave for further lysis on the refermentation yeasts.
12,5% vol
Floral sensation Exudes refined notes of hawthorn, chamomile and sage. Fine and balanced on the palate, the good acid structure is balanced by a notable sapidity.
Aperitifs, fish dishes, shellfish.
6/7° C
