Poggio dei sassi After the fermentation phase

After the fermentation phase

Taste: dry traditionally salty

Serving temperature: 8°C

with steamed and grilled fish

il vino viene messo a maturare in grandi botti di legno (rovere della Slavonia) per almeno 2/3 anni

Poggio dei sassi After the fermentation phaseGeographical location of the vineyards: At Calvagese Riviera, in the Valtnesi lands among the sunny hills overlooking the lake, which run between Desenzano and Sal. Grapes used for production and processing: Groppello di Mocasina (80%) and Groppello Gentile (20%). The vineyard is cultivated using organic systems, without irrigation, in gravelly soils rich in shells and fossils. During the grape veraison period, green harvesting is carried out