Satisfying aspect, straw color of excellent intensity, delicate greenish memories, compact, continuous effervescence, excellently present.
At first nose the sweet notes are enhanced, marzipan, very open flowers, broom, honeysuckle; the outfit is elegant, complex, refined; secondly, the nougat, the chopped hazelnuts and spices, the candied ginger that blends with the cedar emerge.
The taste is sapid, soft, both the impact and the closure are enveloping and creamy; it is decidedly transversal because it mixes great drinkability with the intensity of perceptions, ending on a tasty, rather full-bodied finish with flavors of acacia and macadamia nuts.
It can hold a glass of good size, served at 5-7 °.
Wine capable of enhancing a variety of foods, from appetizers to main courses, from shellfish crudités, such as oysters and cockles, can easily dribble richer first courses, such as risotto and stuffed pasta, even seafood cannelloni.
It can easily come to fish main courses, such as a steak baked in the oven with aromatic herbs, potatoes and olives
RESIDUAL SUGAR: 9gr / lt
GRAPES USED: Chardonnay, Pinot bianco and Pinot nero
TRAINING SYSTEM: Guyot at 90/100 cm from the ground
PLANT LAYOUT: 2.5 × 0.85 m
PLANT DENSITY: 4,500 / 5,000 plants / ha
AVERAGE GRAPE YIELD PER HECTARE: about 100 quintals per hectare
GRAPE SELECTION: in the vineyard with manual harvesting in boxes of maximum 18 kg
VINIFICATION: in white in pneumatic press with soft pressing of the whole grapes and separation of the I ^ and II ^ fraction. After static and physical separation from the impurities of the must at low temperatures, selected yeasts are inoculated for fermentation in stainless steel tanks at a controlled temperature. This is followed by racking and lowering of the temperature to about 10 ° C to avoid malolactic fermentation. Once the “tirage syrup” has been added, it is bottled, capped with the crown cap and laid down in a stack for the second fermentation.
AGING IN BOTTLE: at least 24 months
FIRST YEAR PRODUCED: 1990
