The wine shows simple but well defined primary aromas of medium intensity characterized by green and citrus fruit, enriched by a somewhat sweet, fresh herbal note of dill. The palate stands out more than the nose, with high but well integrated alcohol, high refreshing acidity, slightly more intense flavors, and a distinctive minerality. The good balance between fruit oncentration and a refreshing acidity, the good alcohol integration, and a lingering almondy finish certainly make it a "good" wine.
430 m s.l.m. (1410 ft. a.s.l. )
4 hectare (10 acres)
clayey, rich in limestone
single and bilateral guyot
70 q.li per hectar ( 7,7 Short ton)
First week of October. Harvest manual in small boxe with selection.
Soft pressing, spontaneous fermentation with indigenous yeasts, with temperature management.
maturation in steel on the noble lees, refine in bottle.
14 % vol.
6.000 bottles 75 cl.
: grapefruit, lemon zest
simple but relatively well defined primary aromas of apple, pear, grapefruit and a note of bitter almond
Mineral, thick salivation