The grapes were hand picked and de-stemmed between September 3rd and September 10th 2019.
Vinification | Aging
The must was then left on the skins for 4/8 hours at a temperature of 14° C directly in the presses, protected from oxygen by using recycled carbon dioxide from the ﬁrst fermentation, in order to avoid using high levels of antioxidants. Subsequently, 10% of the must fermented and aged on the lees for 6 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 July 2020.
Brilliant coppery, which is the natural color obtained from this grape with a short maceration on the skins. The hue varies according to the vintage; this year is particularly intense.
Intriguing bouquet that ranges from mimosa to jasmine, acacia, ginger, pink pepper, pear and rennet apple, all wrapped in a frame of citrus and mineral nuances.
Lively and savory mouth, consistently reminding the nose aromas, for a refreshing, juicy, intense and tasty sip, creamy but rightly acidic. Long and vibrant finish. The structure is good, with a very slight tannin deriving from the peel. Overall, this wine maximizes the typical bouquet and juiciness of the grape.
To be paired with
Appetizers and canapés, especially ham, light soups, grilled fish and white meats. Excellent with risotto, for example with spring vegetables. Try it with a nice sea bass with strawberries and mint.
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