It is the best friend for any occasion: you will always make a good impression thanks to its friendliness and enviable savoir faire.
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 bottle for at least 36 months.
Intense and persistent with suggestions of bread crust and toasted hints.
Delicate, persuasive, almost creamy, like ripe fruit.
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