Following a very soft pressing, the fermentation takes place for about 13-16 days in temperature-controlled stainless steel tanks.
Most recent white wine born at Banfi, La Pettegola is characterized by its aromatic expression, rich and delicate, as well as for its lively acidity.
Soft pressing of the grapes. The fermentation is in temperature-controlled stainless steel tanks (14-16°C) for a period of 13-16 days.
Pale yellow color. On the nose, intense fruity aromas of apricot and grapefruit and hints of maquis.