Complex soils containing marine and alluvial deposits
Vermentino 70%, Sauvignon 30%
Grapes are manually harvested followed by pressing without being de-stemmed. The pressing is slow and soft. The must is decanted at 4-5° for 2-3 days. Fermentation takes place in steel tanks on the lees for about 6 months after which the wine is removed at 13° and inoculated, filtered and bottled.
Amazing ability to evolve over the years but its full expression takes place after the second year from harvesting.
Bright straw yellow
Aromas of peach, pear and yellow apple with hints of flowers, herbs and mint.
Dry on the palate, medium bodied with medium acidity. A fresh wine with flavours of pear, gooseberries and citrus with a light salty finish.
Light first courses, fish, white meat and young cheeses
6 °C – 10 °C.