Aroma
On the nose fruit scents of pear and peach and
floral 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.
