The grapes were hand picked and de-stemmed on September 5th and September 9th, 2020.
Vinification | Aging
The must was then left on the skins for about 12 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, 40% 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 July 2021.
It’s a wine with an elegant and clean nose profile, persistent and of increasing intensity, with harmonious notes of blooming fluer-de-lis, chamomile, broom, lemon zest, medlar and rennet apple, which with aging turn into hints of hay and dried medicinal herbs. There are also mineral sensations.
On the palate it’s precise and elegant 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
A delicate wine but easy to combine with everything: fish appetizers, soups, white meat, eggs, not-spicy cheeses. To try with classic tortellini in broth.
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