IN THE CELLAR: Sorting table, destemming, soft crushing of the grapes, maceration in stainless steel tanks, from 2 to 3 weeks contact of the skins with the must, control of the temperature of the marc cap, 2 daily déléstages, soft pressing of the skins with hydraulic vertical crusher. After approx. 12 months of oak ageing wine is bottled with no aid of fining agents and tartaric precipitations and released to the market after approx. 12 months of bottle ageing.
“Bright ruby ​​red. Great, inviting nose of fresh peach, fresh strawberries, pomegranate and nuances of blood orange, with a hint of caramel candy in the aftertaste, very complex. On the palate it has a magnificent play, balanced and clear, stretches over the tongue with a creamy texture and elegant melting, and comes back juicy in the finale. 95pts.”
Falstaff
