Vinification: The grapes, picked with sugar levels slightly above average, were fermented separately, variety by variety. In order to achieve proper aroma and extract levels in the wine, the technique of cold maceration was employed for a part of the crop: the grapes, after pressing, remained in contact with their skins for approximately six hours at a temperature of 50° Fahrenheit (10° centigrade). This must was added to that obtained by a direct pressing of the other grapes and went into stainless steel tanks, where it fermented at temperatures held to a maximum of 61° Fahrenheit (16° centigrade). After the first rackings, the wine remained on its fine lees for several months to increase structure, elegance and mineral character and was then blended and bottled.
Tasting Notes: The wine is brilliant in color with greenish highlights. The nose expresses fruity notes, particularly peach, pineapple, and citrus fruit. The structure and the acidity fuse in perfect balance with a savory and vibrant aftertaste of fine length and persistence.
Served at: 8-10ºC.
Aging potential: 3-4 years.
- Characteristics
- Producer info
“When the opportunity arose to create an organization strictly limited to family businesses operating in famous wine producing regions and creating fine wines, we were enthusiastic. The possibility of being able to exchange ideas with other producers and from a family business point of view seemed for us great importance”