Cian dei seri
The “seri” in dialectal terms represent the oaks.
The local old people used to plant their vineyards where there was the presence of oaks, a tree that notoriously prefers tarsic and sunny soils.
Cian dei Seri is a blend of 80% Vermentino with the addition of 10% Albarola and 10% Sauvignon.
After fermentation in stainless steel vats at a controlled temperature, the wine remains on the fine lees for about 6 months before bottling, which takes place on the first moon of March.
A pale straw yellow, it offers to the nose, peach, apple, ripe plum and vegetal notes of sage and field herbs.
Skin maceration for 12/14 hours and fermentation at controlled temperature for about 1 month. Subsequent refinement on fine lees for about 5 months.
guyot planting of 210×90 with a density of 4800 vines per hectare
Fish dishes in general and cheeses.