Raggio di Sole Malvasia Istriana Venezia Giulia IGT 2021

Manual harvest in the coolest hours of the day. Crushing-destemming, maceration for 12 hours at a temperature of 12/15 °C. A long cycle pressing follows. Transfer of must to stainless steel tanks, after 24 hours separation from coarse lees and alcoholic fermentation at a controlled temperature of 18°C. Maturation in stainless steel tanks for approximately 7 months, with continuous suspension of the fine lees.

Immediate pleasantness, citrus notes and good flavor.

Aperitif, cured meats, battered vegetables, fried seafood, medium-aged cheeses.