The bunches are pressed whole and fermented in French oak barrels of the best quality. After completing the malolactic fermentation, the wine ages on its lees for nine months, until it is bottled in summer.
Complex nose, with intense citrus and floral aromas of gardenia and honeysuckle, and a minerality reminiscent of wet stones. A note of hazelnut and spices from the elegant oak continues on the palate. Great balance, round, with a persistent finish and long aging potential.
Cheese, Fish, Rice
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