The grapes were hand picked and de-stemmed between September 21st and September 26th 2019.
Vinification | Aging
The must was then left on the skins for about 14 hours at a temperature of 10°-12° C in tanks especially designed to protect it from oxygen by using recycled carbon dioxide from the ﬁrst fermentation, in order to avoid using high levels of antioxidants. Subsequently, 60% of the must fermented and aged on the lees for 5 months in 20-27 hl barrels and the remaining part in stainless steel vats.
The wine was then blended and bottled during full moons between the end of March and June 2020.
Straw yellow not very intense, tending to greenish reflections.
The bouquet is pleasant, delicate but persuasive, with floral scents which remind a forest during spring, such as hawthorn and acacia, chestnut and oak flowers.
Fruity notes of golden apple, white peach, yellow plum, cedar peel and some nuances of honey are also perceived.
In the mouth it’s very characteristic, fresh, dry, citrine, with medium alcohol content. It’s characterized by a marked acidity, typical of the grape variety.
Some citrus fruits note and a final mineral reminiscence are also well present.
To be paired with
Cold seafood appetizers, especially oysters, shellfish and crudités, or even with white meats.
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