Nose

Grapefruit, gooseberry and exotic fruits

Palate

elegant, deep and long lasting

Winemaking

soft pressing after some hours of cold maceration, fermentation with native yeats in used Tonneaux wood barrels and aging in the same barrel for 12 months on the first lees, further 6 months aging in steel tanks on
the fine lees and finally aging for 6 months
in the bottle

Appearance

straw yellow

Food Pairing

For dishes made from vegetables, asparagus, fish and pink meat