Bianco di Nera IGTAlcohol Content
Morphology of earth: Soft slope on ills area
Earth composition: Argillaceous structure in chalky basement
Technique of wine production: Inzolia’s grapes subjected at clearing and other of Nero Cappuccio soft pressed with horizontal pneumatic wine press. The must ferment in thermo conditioned stainless steel silos
Bottling: Bottling in spring and after placed in cellar at controller temperature per at least 2 moth before starting the distribution
Color: Straw wine with copper reflections
Scent: . Elegant, with notes of fruits, such as orange, lemon, pink grapefruit and lemon liquor. Sweet and original scent.
Taste: Taste, harmonic with light acid taste
Alcohol rate: 12% Vol.
Serving with: Appetizer, light first dish, fish and white meat
Temperature: We counsel to serve at 8-10° C.
Duration: Maximum two years in right places with max temperature of 12° C
: 12,0 %