I nostri vini
Sandstone of Eocene origin, stratified under the seas over millennia, today gives our wines unique flavour, minerality and structure.
The training system is French Guyot, with a planting density of 4,500 plants per hectare.
TIME OF HARVEST
Second half of September
Harvested and selected at the peak of ripeness, the grapes are left in contact with the must then softly pressed, with the resulting free-run must being racked for about 12 hours. This is followed by a slow fermentation in stainless-steel vats at a controlled temperature (16°–17° C) that lasts for some 18–20 days. Maturation continues for a few months on the lees in steel fermentation vats until reaching the complexity, creaminess and suitability for ageing.
Bright straw yellow colour with pleasant greenish reflections.
The fine and complex nose is truly intense. Hints of pink grapefruit, lime and cedar alternate with notes of menthol and hawthorn.
Silky and enveloping on the palate, this wine is elegant and very persistent with spicy and herbal notes.
Ideal with all seafood dishes, from first courses to mains such as sea bass and bream.