Vinification
Harvest: first half of October
After crushing, the grapes are subjected to a maceration at low temperature, then undergo a soft pressing.
The obtained must is fermented in first passage barriques, where it rests on the fermentation lees for 24 months.
Acohol content: 14% vol.
Organoleptic characteristics
Color: straw yellow with golden highlights
Bouquet: intense notes of peach, apricot jam, honey and vanilla, with a finish of bread crust
Taste:complex wine, great structure and persistence
