ANFORghettabol

Production area: San Biagio Vecchio, Faenza (RA)
Grape variety: native white grape from Romagna
Soil exposure: southeast
Exposure: 190m a.s.l.
Soil type: medium mixture
Vineyard planting year: 2011 and 2015
Vine training system: guyot
Grape harvest: this wine is the result of repeated passages in the vineyard, allowing for the slow and gradual ripening of the fully botrytized grape clusters.
Vinification and maturation: spontaneous fermentation with its own indigenous yeasts and maceration with the skins for about 1 year in Kvevri (Georgian amphora)
Decanting: 5 months in steel
Storage: cool and dry environment, preferably in the dark, and with bottles lying down
Serving temperature: 14/16°C

Gastronomic pairing: foie gras, raw milk cow/goat cheeses with a fiorite
rind