VINEYARD
From plots of land in the municipality of Ome area (province of Brescia).
VINIFICATION
Shortly after they are picked, the just-ripe grapes are crushed with the soft-pressing method. The must obtained is fermented at a controlled temperature of around 18 °C. Part of this must is then put into small wooden barrels where, after fermentation, it undergoes a long and careful ageing process.
BOTTLING
The cuvée takes place in springtime and a panel of expert tasters chooses the exact time; the bottling process will start at just the right moment.
AGEING PROCESS
The wine is bottle-aged on lees for at least 36 months.
AROMA
Intense, lingering, it is reminiscent of bread crust with prominent toasty notes.
FLAVOUR
Delicate, mellow, almost creamy, reminiscent of ripe fruit.
-CONTAINS SULFITES-
PAIRING
Can see you through an entire meal, but does not suit long roast dinners