Vineyards located in the highest part of the estate.
East-West.
100-130 mt a.s.I.
Flysch consisting of stratified Eocene marl and sandstone.
Guyot.
7.000 vines per Ha.
Second week of September.
Hand picking.
Destemming, cryomaceration on skins for about 48 hours at 15°, racking and soft pressing of the skins. Fermentation in stainless steel tanks for 30 hours to 16/18°. Transfer in 500 | tonneau and aging for 6/8 months.
The wine is straw yellow, on the nose it has an intense aroma of exotic fruit and white pepper; It is well structured, tasty dry, full-bodied.
Low-fat appetizers, vegetable first courses, soups and seafood dishes, especially shellfish.
Per amôr del vino I nostri vigneti risentono molto del cambiamento di stagione e dell'escursione termica giornaliera, conferendo ai vini una buona acidità, una grande mineralità, freschezza e profumi.