VINIFICATION:
The grapes are harvested by hand, the second half of September with careful sorting and placed in low crates to be brought intact to the winery, where they are pressed whole with soft pressing of the bunch. Fermentation takes place at a temperature of 20°C in stainless steel. Aging: 18 months in the same steel tanks. Aging: At least 24 months in bottle.
ORGANOLEPTIC CHARACTERISTICS:
Color: straw-yellow-greenish. Smell: fine, harmonious, with light notes of herbs and orange blossom honey. Aromas: mineral, fresh, with a remarkable acid shoulder.
BOTTLES PRODUCED:
about 3,000