About this wine
Vinification
The white must was produced without skin contact. After the first fermentation, the still wine underwent a second fermentation in the bottle in the cellar, following the traditional method.
Ageing
The bottles remained on special racks for 36 months and were regularly turned by approximately 45 degrees. After removal of the temporary stopper and application of the final closure, the wine spent a further six months in the cellar.
Serving and pairing
Pair with fried fish or light fruit desserts.
Label / history
The number 36 in the wine’s name refers to the 36 months spent on racks in the cellar.
