I GIGANTI BIANCO

Espalier and bush.

50 – 60 quintals.

Off the skins, with soft pressing and fermentation in first and second passage tonneaux.

Maturation of the wine in tonneaux for 6 months together with its yeasts,with periodic batonnage, then ageing in the bottle, increasing complexity with the passing of years.

Deep straw yellow with beautiful golden notes.

10°-12° C.

Great structure, fullness, maintains excellent freshness and flavour, we expect significant longevity.

Excellent intensity and finesse followed by clear notes of white spiciness, chamomile and Mediterranean scrub.

Rich and flavourful dishes with good structure. Try with Sardinian fregola with seafood and flaked mullet roe.

Mid-September.