Belice valley, 300 m above sea level North-East facing slopes
Density of plants
Yield per hectare
Relatively deep alluvial based soils of medium texture with a mix of limestone and sand. Dark soils with a good content of organic matter.
The wine receive 7-10 hours cold skin contact prior to pressing to extract the maximum flavor potential from the skins. The grapes are gently pressed and the juice is cooled up to 10 ° C . The fermentation takes place at controlled temperature using selected yeasts di 14°/18° C.
Straw coloured with gold hues, it scents intense aromas of jasmine and tropical fruit. On the palate the wine is harmonic and delicated. A structured, mouth-filling flavor that is fresh and sapid. Lingering finish.