The strong personality of Trebbiano combined with the aromaticity of Viognier
Trebbiano and Viognier are pressed and left to ferment at a controlled temperature of 12-14° in stainless steel tanks. After 4 months of aging on the lees, the blend is assembled and the wine bottled.
Perfect for a summer lunch based on mixed fried vegetables and fish: fried sage leaves, zeppoline with anchovies, shrimps and squids. Try it with grilled zucchini seasoned with fresh mint.