Description

Only the first pressing of the grapes is used for our Cantina’s signature Greco. This free run juice is the best possible and it is fermented with great care using selected yeasts, in temperature controlled tanks. The wine rests on the lees for six months to add structure and complexity. Malolactic conversion is partial depending on the natural acidity of the vintage. Before bottling, the wine
is lightly filtered and stored at cellar temperature until we judge it to be ready for the market.

The intense minerality is especially well matched to oily fish like salmon. The wine has a mouth cleaning quality thanks to its fresh acidity, it is very versatile, as an aperitivo or with fried antipasti and even fresh cheese. Excellent with Pizza.