Aroma
On the nose fruit scents of pear and peach and flora
nuances of acacia and hawthorn. Typical honey notes.
After 2-3 years, the mineral notes are more intense and
sometimes emphasized by the typical scent of
hydrocarbon which refines the wine.
Maturation
10 months – in ceramic vessels, stainless steel
tanks and large oak casks – on the fine lees.
Appearance
Clear, intense yellow colour with green hues.
Palate
On the palate the
wine is dry, warm, soft, and very well balanced, without
any edges. It has a long lingering finish with good fresh
acidity.
Vinification
Fermentation lasts about 4 weeks and
takes place partly in ceramic vessels, oak casks and
stainless steel tanks. The wine does not undergo
malolactic fermentation.
Region Notes
The grapes are grown in various vineyard sites located
in and around Monleale with a southeastern
southwestern
exposure. The soil is rich in limestone
and clay.