Plots surrounding Ome (Brescia).
When slightly mature, the grapes are picked quickly and pressed gently. The must is then fermented at a controlled temperature of 18 °C; some of the must is placed in small wooden barrels in which, once fermentation is complete, it undergoes a long period of refinement.
The cuvee is produced in Spring by a panel of expert tasters, then bottling follows at the most appropriate time.
The wine is aged on the yeasts in the bottle for at least 36 months.
Intense and persistent with suggestions of bread crust and toasted hints.
Delicate, persuasive, almost creamy, like ripe fruit.
It is a wine suited to all courses but it’s unsuitable for strongly flavoured roasts.
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