A rarely encountered Piedmontese varietal; vinified usually as a light-bodied, high acid white wine, also sometimes made into sweet wines using the passito method.
- Light Body
- Low/None Tannin
- High Acidity
- 11.5–13.5% ABV
When vinified as a white table wine, think lighter, fresher dishes, these pair well with the crispness and body. Salads, antipasti or light seafood will fit here.
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