The grapes are harvested manually, placed in small crates and immediately taken to the cellar were they are divided into two parts. The first lot is cooled immediately, before pressing, which safeguards the integrity of the aromatic component in the juices; the other part is destemmed, cooled and immediately placed in contact with the grape skins to ferment in wood and thus obtain a distinct varietal character and an original sensory profile. One last small amount is harvested a few days after the first, manually destemmed and the berries are added whole to the fermenting must obtained from first grapes harvested. This process is to safeguard the typical grape fragrance and flavour in the wine. There follows a year of ageing, with at least 4 months in bottle laid down in the underground cellar, dug into the tufa by hand and with natural constant temperature and humidity.
Glowing golden-yellow colour and a well-rounded, intense nose that conjures up the original grapes, with notes of tropical fruit. The flavour is dry and full bodied, soft, tangy and caressing, with an elegant, pleasantly persistent fruity aftertaste of ripe pear and green almond.
Bibenda 2019 – 5 Grappoli
Gambero Rosso – 2 Bicchieri Rossi
Guida Vitae AIS 2019 – 3 Viti e Mezzo
Wine Advocate – 89 points
Guida ai Vini Doctor Wine 2019 – 95 points
Vinibuoni d’Italia Touring Editore 2019 – Corona