The grapes, harvested by hand in boxes, selecting the best bunches, are transported to the cellar where a further selection is carried out during the de-stemming phase. The fermentation, strictly under controlled temperature, takes place in steel, for the first 36 hours in contact with the skins to extract all the aromatic richness and flavor. The wine obtained matures in steel for nine months in contact with its own yeasts until bottling, and is refined in the bottle for a further year.
Tasting notes: the nose shows acacia flowers, grapefruit, peach and aromatic herbs to compose a stratified and elegant fragrant range with a mineral epilogue. On the palate the extractive richness is dynamic and flowing thanks to a freshness that amplifies its depth and pleasantness up to a long and savory finish.