DESCRIPTION

Pale straw yellow colour with distinct

greenish hints. Pleasant bouquet

with floral notes, with a lightly

aromatic background with fruity

notes of apricot and green apples. A

dry taste, pleasantly fresh flavour

with vaguely aromatic notes.

VINIFICAZIONE

Uve raccolte manualmente in piccole casse durante la terza settimana di settembre. Diraspatura, macerazione pellicolare a freddo in pressa chiusa per almeno 12/18 ore e pressatura soffice in saturazione di azoto a bassa temperatura. Prima della fermentazione, il mosto viene decantato. Terminata la fermentazione le fecce nobili vengono preservate eseguendo settimanalmente dei bâtonnage e conservate per 8 mesi. Affinamento in bottiglia sui propri lieviti per almeno 100 mesi. Dopo il dégorgement le bottiglie riposano in cantina per 5/6 mesi prima della vendita. 

VINIFICATION

Manual harvesting by small crates during the third week of September.

Destemming, cold film maceration in a closed press for 12/18 hours and soft

pressing in nitrogen saturation at low temperature. Free-run juice decanting

before the fermentation. After the stainless steel fermentation, the noble lees are

preserved for 6 months by performing weekly bâtonnage.

VINIFICATION

Manual harvesting by small crates during the second week of October. Destemming, cold

skin maceration in a closed press for 12/18 hours and soft pressing in nitrogen saturation at

low temperature. Free-run juice decanting before the fermentation. After the stainless steel

fermentation, the noble lees are preserved for 18 months by performing weekly bâtonnage.