The grapes were hand picked and de-stemmed on September 26th 2019.
Vinification | Aging
The must was then left on the skins for about 12/14 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, 30% of the must fermented and aged on the lees for 6 months in 20-27 hl barrels and in 5 hl tonneaux 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.
Fresh, savory, rightly acidic, deep and complex, highly consistent with the aromas perceived on the nose. Rather structured and full in the mouth, persistent and balanced.
On the palate it’s precise and gentle at the same time. The sip is lively and fresh, with a rich flavor and delicious floral and fruity notes. Consistent, structured and persistent, clean and balanced in acidity and intensity. An elegant minerality persists also in the finish.
To be paired with
Appetizers, broth soups, eggs and fish. Its creamyness, richness and fullness allow it to have a wide range of combinations, beyond the classic fish, even with rather structured dishes and strong flavors (e.g. mushrooms, truffles). Also excellent with cheeses.
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