Montecarlo, hillside village in the province of Lucca.
The must obtained through soft pressingis cold settled and then fermented at a controlled temperature of 17 C.
7 months in glazed cement and stainless steel thanks.
3 months in bottle.
Fruity with hints of tomato leave and mint.
Fresh and round with minerally intense back palate.
Ideal accompaniment to white meat and fish and as “aperitivo”.
750 ml Borgognotta.