Municipality Castagnole Lanze – Soil calcareous with some clay and a little bit of sand – Exposure East / West – Altitude 370 mt a.s.l.
The grapes are selected by hand – They are immediately destemmed and the juice is kept in contact with the skin for one night – After this Crio-maceration there is the pressing – Alcoholic fermentation is made in stainless steel autoclave at low temperature (14 / 16°C) for almost a month – Wine is kept in contact with his fermentation lees until bottling, with a weekly batonnage
– Straw yellow very intense
– The nose is highly complex, fruity melon scents with pineapple and a light hint of mineral
– The flavour is sweet and spicy at the same time, savoury and harmonic with a persistent aftertaste