Winemaking The selected grapes are harvested manually in small crates and are gently laid in the press. Fermentation at controlled temperature. Aging on lees varies between 180 and 240 days. Refinement in concrete, blending of the three vintages a few months before bottling. Aroma Notes of ripe, almost dehydrated apricot - honey and propolis, tropical hints reminiscent of papaya, nice balsamic notes. Taste Decisive but dynamic structure well balanced by freshness and sapidity, which gives it depth and length on tones of ripe fruits. Serving 10-12 °C
Winemaking The selected grapes are harvested manually in small crates and are gently laid in the press. Fermentation at controlled temperature. Aging on lees varies between 180 and 240 days. Refinement in concrete, blending of the three vintages a few months before bottling. Aroma Notes of ripe, almost dehydrated apricot - honey and propolis, tropical hints reminiscent of papaya, nice balsamic notes. Taste Decisive but dynamic structure well balanced by freshness and sapidity, which gives it depth and length on tones of ripe fruits. Serving 10-12 °C
Price VAT included
