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then the must fermented in stainless steel for 15 to 25 days
creamy or pesto pasta dishes
or with summer barbequed fish
Rich and complex with medium body and lingering texture in the mouth
cold cured meats
Preciso Appassimento Primitivo Producer_Domaine de la Chauviniere then the must fermented inPreciso Apassimento Primitivo uses grapes grown in the Sava area of southern Italy's Puglia region. Left to dry naturally for 12 days to bring concentration of flavours and retain the natural sweetness of the grapes. Gentle pressing is followed by skin contact and controlled temperature fermentation. Frequent remontage and delestage are carried out in the early stages. After racking, malolactic fermentation is induced. Preciso is a supple, refined
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