White grapes authorized in Umbria
Torrececcona di Todi
In pressure tank for 6 months
Harvest takes place in latest August. After cooling and soft pressing, the must undergoes a static decantation for 24 hours. Fermentation by selected lees takes place in steel at controlled temperature between 13 qand 14 degrees. The second fermentation takes place in tanks at controlled temperature between 14 and 18 degrees with periodic remuage and 9-months aging on the lees.
Colour Straw yellow with greenish reflections and very numerous and persistent fine bubbles
Scents Hints of yellow fruits and citruses. Light sensation of bread crust and pine needles
On the palate In the mouth it is very fresh and vertical, with strong hints of ripe fruits; very mineral in the finish
Pairings Perfect as an aperitif, it goes very well together with raw fish