Winemaking The selected grapes in the vineyard and harvested manually in small boxes are delicately laid in the press. Fermentation at controlled temperature. Aging on lees varies between 180 and 240 days. Refinement in cement, 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, beautiful balsamic notes. Taste Decided but dynamic and well-balanced structure with freshness and sapidity, giving it depth and length on tones of ripe fruits. Serving 10-12 °C
Price VAT included
Winemaking The selected grapes in the vineyard and harvested manually in small boxes are delicately laid in the press. Fermentation at controlled temperature. Aging on lees varies between 180 and 240 days. Refinement in cement, 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, beautiful balsamic notes. Taste Decided but dynamic and well-balanced structure with freshness and sapidity, giving it depth and length on tones of ripe fruits. Serving 10-12 °C
