the de-stemmed grapes are cryomacerated for about 24 hours. They are then soft-pressed and the resulting must is clarified by cold static decantation. The alcoholic fermentation stage is divided into two, with 20% of the wine in new French oak barrels with continuous bâtonnage and 80% fermented in steel tanks for about 20/25 days at a controlled temperature of around 18°C. At the end of the fermentation process, the wine is blended in steel, where it only partially undergoes malolactic fermentation, and is then left on its lees for about 6 months. Remontage is carried out weekly during ageing. Bottle ageing takes about 3 months before being ready for sale.
Appetizers, fish-based pasta and main courses, semi-mature cheeses
Intense yellow hue from lengthy maturation on the lees; intense and complex on the nose, with delicate notes of acacia flowers accompanied by hints of tropical fruit and toasted hazelnut; on the palate, it displays a soft mouth filling character supported by a good freshness and marked mineral notes that, when taken as a whole, express all its outstanding elegance.