Riva Arsiglia Bianco 2023

The grapes, brought to the winery whole, are pressed at a maximum pressure of 0.60 bar. The must, statically decanted without the use of enzymes, ferments naturally with its own Native yeasts without temperature control. Fermentation lasts approximately 40 days. It is then drawn off and rests on its fine lees until the September following the harvest. Bottled without stabilization.

Bright straw yellow colour, hints of aromatic and spicy herbs which above all recall incense, thyme and rosemary; full and long sip. Suitable for long aging.

Starters, first courses, grilled or roasted white meats, grilled shellfish, medium-aged cheeses.