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Comes from the selection of the best Trebbiano and Malvasia grapes dried for a period of four months in well-ventilated south-facing rooms. After the pressing, it ferments in “caratelli”, i.e. small elongated wooden barrels, specifically placed under the winery’s roof in order to ensure thermal excursion, a vital component to obtain an excellent quality product.
It is aged in the caratelli for at least six years and made available to the public only after a further bottle ageing of about six months.

Total production:

Sensory analysis

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