I nostri vini
Marls and sandstones of Eocene origin, called “ponca” in Italian, stratified under the seas over millennia and today give our wines a unique flavour and minerality typical of Collio.
The training system is French Guyot, with a planting density of 7,500 plants per hectare.
TIME OF HARVEST
Second half of September
The grapes are harvested and selected after being left to wither somewhat on the vine, only then are they destemmed and left in contact with the must for 24 hours before being softly pressed. The free-run must thus obtained undergoes a slow fermentation at a controlled temperature (16–17° C) that lasts for about 18–20 days. Maturation continues for several months on the lees where extensive bâtonnage increases the complexity, creaminess and ageing vocation.
Intense antique gold colour.
On the nose, a wine very intense and refined in its aromatic complexity. Floral hints of acacia mimosa flowers prevail in this well-blended wine with notes of ripe fruit, apricot, vanilla and pastry.
Truly elegant on the palate, with great balance between sweetness and acidity.
Aromas of peach, apricot and fig jam stand out, blending well with notes of acacia honey and almond paste.
An excellent stand-alone wine or an optimal accompaniment to mature cheese.