Verticalism - Squilla Mantis

The bottles are stowed on the seabed of the Adriatic sea at a depth of 25/30 meters in stainless steel cages. Thanks to the isobar, the temperature is constant around 10/13 ° C, and the emergence takes place after a variable period of between 12 and 18 months depending on the marine conditions and the season.

Area of the Romagna gypsum vein, medium-textured clayey soil rich in limestone and potassium. Exposure: West.

Fermentation time up to 30 days, static clarification and tangential filtration. Aging in French oak and non-toasted Slavonian oak barrels for 6-8 months.

Matching with traditional Romagna foods: egg pasta with mushrooms or a second course of meat, preferably with a tendency to sweet and rich in fat, accompanied by cooking reduction and a set of pine nuts or walnuts.
Serving temperature: 6-8 °C