L'Alba e la Pietra

Mature and complex, with spicy and mineral notes and hints of medicinal herbs. Finish with hydrocarbon accents. Clean and enveloping on the palate, with a long mineral finish. Full and complex.
Citrus fruits and candied apricot combine with a slight tannic note.

Ideal with baked fish, white meats and mature cheeses. Try it with the typical Piacenza-style anolini in broth.

The grapes are harvested manually into crates and macerated at a controlled temperature. Fermentation with indigenous yeasts follows, then racking and ageing partly in third-use wood and partly in stainless steel.