Tacco Arancio
Bombino Bianco (Pagadebit)
The Pagadebit that Mario Pezzi saved after Spallicci’s appeal, today dressed in orange gold, like a Romagna sunset. Dried apricot, candied orange peel, chestnut honey, almond, wild fennel. An enveloping texture, silky tannins, an almost saline finish. The colour comes from a light maceration on the skins.
- At the table
- Dry passatelli with mushrooms or with sardines
- Adriatic fish brodetto
- Medium-aged cheeses with chestnut honey
From the calcareous gypsum of Vigna Rotonda, a light tannin from skin maceration and an almost saline finish: a white for flavourful dishes, fish included.
From our first brochure: «soups, creams and veloutés, oysters, desserts, aperitif»
- The cru
- Vigna Rotonda — Calcareous gypsum soil. Planted in 1970.
