VINIFICATION PROCESS

Grapes collected in crates are left overnight in a cold room. The following morning they are pressed, destem- med and subjected to a pre-fermentation maceration for approximately 2 hours at 8 – 10 °C. The free-run must is decanted for 36 – 48 hours at 10°C, then separated from the bottom and sent to alcoholic fermentation at 14°C for approximately 20 days. The wine is fermented exclusively in steel and then refined inside the same container on its own fine lees for about 4 months. During the ageing process, frequent batonnage are carried out in order to protect the wine from oxidation. Once the aging is finished, the wine is bottled and begins its period of rest in the bottle which will last about 2 months.

TASTING NOTES

Straw yellow colour. On the nose stands out an impo- sing aroma typical of the vine that refers to sensations of musk, with a floral framework.
In the mouth it is fresh and vertical. Persuasive.