Cantina Fratelli Pardi Grechetto 2023

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From the winery:

soil type: Sedimentary and clayey.

Exposure East, South-East.

Alt. 210 meters a.s.l.

grape varieties: 100% Grechetto.

yield: Grapes 90 q. per ha

Wine 55 hl per ha

Vines 4000 per ha

harvest period: End of August, first part of September.

harvest method: Manual.

vinification: Soft pressing of whole grapes. Fermentation at constant temperature (20°C) for 20 days in stainless steel tanks. The bottled wine is aged in the cellar for a minimum of two months.

serving suggestion: Far east flavors with vegetable tempura, more Mediterranean tang with crispy grilled blue mackerels.