||70% Ansonica / Inzolia, 30% Chardonnay
||Salemi (TP), Ficuzza (PA)
||Insolia to the Southeast, Chardonnay to the East
||Manual, Chardonnay in August, Insolia during the first ten days of September
Maceration cold on the skins for 12 hours at 8 ° C.
||Permanence in steel on lees ends for 4 months and beyond aging bottled.
||Fish appetizers, fish, shellfish, medium-aged cheeses.