INTRODUCTION
The grapes are collected from the end of September to the start of October, slightly over-ripe, to obtain the maximum concentration from the fruit right away. Some them (about 35%) are laid to rest in a fruit shed while the remainder begins the vinification process. After about one month, a technique similar to the Tuscan “governo” is applied; the dried bunches are added to the partly fermented must after removal of the stalks. When a certain alcoholic strength has been reached, new wine is added in several stages, wine which itself ferments. The purpose of all this is to increase the wine’s body and complexity.
TASTING NOTES
a full yellow gold colour, with greenish hues; an intense and delicate perfume, fragrant with acacia flowers, with hints of lime tree and chestnut leaves, and undergrowth; a dry, savoury and fresh flavour with a distinct citric vein, with an attractive quite persistent plum base.
