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Features
Harvest period
From early October to late November
Production area
Between Aragona and Comitini, in the C.da Mandrazzi area where our monocultivars reside
Type of collection
Hand burning
Organoleptic properties
The three varieties are characterized by low acidity and spiciness.
How to match it
Biancolilla, ideal to combine with salted or steamed fish, fresh cheeses, boiled meats.
Nocellara, to be combined with baked fish and light dishes.
Coratina, ideal for grilled foods or with vegetables, such as radicchio and zucchini.
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