METHOD & PRODUCTION
Manual harvest and selection of the grapes; gentle whole cluster pressing and clarification of the must by natural sedimentation; slow fermentation at a controlled temperature in big oak barrels (30 hl); malolactic fermentation and aging on the lees in traditional wooden barrels for 12 months.
TASTING NOTES
Sparkling straw yellow colour. The multifaceted aroma of this wine derives from a combination of ripe fruit, including honeydew melon, white peach, pear and Golden Delicious apple, together with the aromas of quince jelly and dried fruit such as pear, orange and pineapple, on the one hand, and graphite notes and a hint of jasmine with a mineral touch on the other. The interplay of fruity aromatic and salty components is repeated on the palate, where the soft and creamy elements gain greater strength in a wine with a lingering, firmly minerally and spicy character on the aftertaste.
