fine, fresh and elegant notes of pear and hay, toasted bread with melted butter, spicy
notes of tobacco, vanilla and frankincense
full and rich, rounded and dense, with Alpine freshness, good juiciness, mineral, longlasting
finish full of character
altitude: 400 – 600 m
soil: calciferous gravel with loam, partially with porphyry bedrock
age of the vines: 10 – 30 years
slope exposure: southeast 85 %, south 15 %
climate: extreme interplay between sunny days influenced by the Mediterranean climate and
cool nights marked by the cold downslope winds from the surrounding mountains
At harvest, the grapes are delivered in small bins and immediately gently pressed.
The must ferments slowly at controlled temperatures (18-20°C), partly in oak barrels (30 – 40 hl),
and partly in tonneaux, where malolactic fermentation also occurs. The wine is clarified through
natural sedimentation of particles.
Maturation takes place in large oak barrels (30-40 hl) with a smaller part in tonneaux,
always on the lees until the end of August. After bottling, the wine matures in the bottle for at
least another 3 months. Total maturation period is thus at least 14 months.
well suited to light first courses, fish dishes and lightly seasoned white meat; a
perfect accompaniment to all smoked fish and meats and grilled vegetables