The bottle should be uncorked at least one or, better, more hours before serving it. And then advisable to pass the wine in carafe using a filter, before serving it, taking care to leave a small amount into the bottle where they will remain any deposits (which may be used to prepare, for example, a nice risotto Primitive) due to the fact that the wine has not been filtered. This is to prevent the loss of some of its unique characteristics. The service temperature is around 18/20 ° C. It should be stressed that the best expression in terms of aromas and flavors is obtained after a short period of permanence of wine in the glass to be strictly very large chalice. With the passing of minutes it will be able to perceive the evolution of the organoleptic characteristics that are expanding in terms of aromatic and flavor intensity. It should be swirling the wine in the glass, before checking the evolution, since it is precisely the contact with oxygen in the air which allows the escape of aromas and flavors.