On the nose, floral scents of wisteria and broom on a iodized base.
On the palate it is fresh and sapid.
Cold soak and static setting. Fermentation at controlled temperature for 16°, for 20 days.
Refined in inox steel on yeast for 3 months.
Fried fish, fish crudités, panini
Sushi e Sashimi
Fritto misto all’italiana