GRAPES
Picolit
ALCOHOL CONTENT
about 14% vol.
Serving temperature: 12-14°C
The Picolit grapes, following a long natural drying at a low temperature, are destemmed.
This is followed by a few days of maceration on skins, the must is then fermented in Allier French oak barriques at a temperature no higher than 20 °C. The wine is then aged, always in wood casks, for about 24 months.
This is a meditation wine, but is excellent with semi-hard cheeses with particular scents of refermentation (Gorgonzola) as well as with pâtés of various livers, goose foie gras and foie gras pâté.
