IT'S ALL IN THE DETAILS

After an accurate selection of the bunches, the grapes are destemmed and crushed in a noble gas atmosphere keeping separate the fruits of the different vineyards. The must makes a natural clarification in stain steel tank for one night at a controlled temperature of 8°-10° C. The ageing last for 6 months on the lees with weekly batonages. After a careful tasting we bland the wines, we can prepare the wine for final bottling.

These sensations precede an equally intricate palate whose mellow, silky roundness is strongly reminiscent of golden delicious apples and tropical fruit.