These grapes are obtained from plants which are about twenty years old that are grown in a hilly zone with a good thermal excursion such as to guarantee good aromatic quality in various years.
Skin maceration is done at low temperature (8-10°C). Soft pressing process follows while the fermentation is performed at a controlled temperature for
a period of about 15 days.
This is done in steel tanks with a controlled reduction until the following spring. Once it is bottled it will remain still for two months.
E’ un vino che presenta al naso un piacevole intreccio di profumi dal sambucco alla pesca bianca con note di pompelmo e frutto della passione. In bocca
gli aromi si riprendono e si completano con eleganza.
Gradazione alcolica 13% vol.