Montecarlo, hillside village in the province of Lucca.
Sauvignon Blanc, Roussanne, Vermentino and Trebbiano.
the must obtained through soft pressing is cold settled and then fermented at a controlled temperature of 17°C.
6 months in glazed cement and stainless steel tanks.
2 months in bottle.
fragrant and fruity with hints of spring flowers and tropical fruit.
round with snappy and minerally back palate.
ideal accompaniment to white meat and fish of all types.
750 ml Borgognotta, 375 ml Bordolese
3,000 ml Bordolese and 5,000 ml Bordolese.