Soft pressing, fermentation in French oak barriques. After fermentation the wine remains in cask for 9 months to mature. Six months fining in bottle before being released on the market.
Grechetto 'Latour a Civitella'
- Sergio Mottura
- Lazio, Italy
Method & Production
A rich gold in colour, it has an elegant and complex nose and subtle woody flavours: white fruits, citrus, warm butter and hazelnut. Well-rounded, fresh and velvety, with a lingering finish of fruit and vanilla.
Strong, savoury dishes such as onion soup or raw fish.