Montecarlo, hillside village in the province of Lucca.
The must, obtained by soft pressing, is cold-settled and then fermented at 17° C.
7 months in stainless steel tanks.
3 months in bottle.
Intense fruity with tomato leaf and mint aroma notes.
Fresh and well balanced with intense mineral flavours.
Fish, white meat and aperitif.
750 ml Borgognotta.