Ianghe 2024

Separate manual harvesting for the two varieties, at the time of perfect maturation of each, between the end of August and mid-September; soft whole bunch pressing, spontaneous fermentation in concrete tanks, without the skins; once fermentation is complete, the two masses are assembled, in variable proportions depending on the vintage, in a steel tank, where the malolactic fermentation ends and where the wine matures until bottling.

Broad and aromatic nose, of white flowers and fresh fruit, with mineral and saline notes; enveloping sip, in perfect balance between acidity and softness.

Seafood appetizers, crustaceans and molluscs, spicy vegetarian dishes, fresh cheeses.