Vineyards: without use herbicides and treatments at low environmental impact. Vinification: the grapes were harvested and selected manually in the end of september ,destemmed, the must was then left on the skins for 30 days in conical oak vats without temperature control. In these days alcoholic fermentation started with indigenous yeasts and three times a day the skins were immersed in the must, punching down manually. After that it were soft pressed and the alcoholic fermentation continued and aged without temperature control in acacia barrique for 48 months , always on the lees. Not clarified, unfiltered, very low sulphite contents.
Visual appearance: intense golden yellow, natural colour obtained of long maceration
Tasting profile: the wine has a continuous evolution, complex fruity and floral bouquet with intense notes of ripe fruit, tropical and citrus with pleasant spicy notes. On palate is tannic, mineral and very persistent.
Food pairing: ideal for fried fish dishes, shellfish, stocafisso, lobster, grilled white meats, risotto with truffles, polenta with gorgonzola cheese, blue cheeses and with truffles.
Aging potential: over 30 years
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