Bajola Bianco (22esima foglia)

The hand-harvested grapes are destemmed directly in the vineyard on the palmento, an underground concrete tank for the vinification of the grapes (an ancient technique born in Greece and spread throughout the Mediterranean); fermentation occurs spontaneously without temperature control and without the addition of sulphites; when fermentation ends we proceed with racking, after which the wine continues to mature in the same tanks on its fine lees, at least throughout the winter and the following spring.

Deep golden orange color; citrus and balsamic nose, with notes of apricot and tropical fruit; explosive and very long sip, savory, juicy, with important tannins and acidity.

Grilled white meats, grilled shellfish, spicy vegetarian dishes.