The family-run farm covers an area of 15 hectares, producing 45.000 bottles a year.
Stefano Billi has planted new vineyards by selecting clones according to the different type of soil present in the property.
He decided to use modern and traditional techniques in particular for his red wines, he uses open barriques for the alcoholic fermentation, a process that requires skill, attention and a lot of manual work!
Fornacelle bianco, 2016
Winemaking and Aging:
fermentation of 30 days, at the end of fermentation the wine is put in steel vats for about 6 months
straw-yellow color with golden reflections
fruity and intense floral fragrance with boisèè nuance
fruity note supported by a pleasant freshness and a delicate flavor, long and fruity finish
Food Matches: Risotti, pasta with vegetables, light cheese, mozzarella, white beans, fish.