GRECO DI TUFO ZASSO

Type: Greek di Tufo D.O.C.G. Variety: Greek Production Area: Irpinia Training system: Spurred cordon Yield: 80 quintals Harvest: mid October handpicking Fermentation technique: cryo Fermentation: steel Fermentation temperature: 18-20 ° C Duration: two weeks Refinement: in steel for several months and bottle Alcohol content: 13% Hints and matchings Characteristics: golden yellow with greenish hues, the nose offers hints of apricot and peach, wine is soft, mineral-bodied, elegant and good acidity. Pairings: ideal with seafood, grilled fish, cold dishes and as an aperitif. Serve at: 10-12 ° C

Categoria: