Vinified in steel at a controlled temperature. Harvest: by hand in 15 kg crates. Pressing: soft in reduction using nitrogen, with cold maceration for 2 hours. Fermentation: alcoholic non-malolactic at low temperature with selected yeasts. Aged in French casks for 6 months.


Straw yellow in colour with golden reflections. Aromas are intense and complex, featuring fine, bitter almond, hydrocarbons, flint, white and yellow fruit jam, nuts and biscuit. The palate is dry, warm and soft, fresh, savoury, lightly astringent, bodied, balanced, intense, persistent, continuously evolving in the glass.


Jancis Robinson – 17 points
James Suckling – 93 points
Gambero Rosso – Due Bicchieri