Exclusively from our oldest vineyard “Mattia”. 5,500 vines planted per hectare, trained using the Guyot method. Yield of 60 ql/ha.
Meticulous hand selection of the ripest bunches.
The fruit is destemmed and the juice ferments on the skins for 8 days at a controlled temperature. After racking, part of the must continues fermenting in 500 lt oak barrels, the remaining part in stainless steel tanks.
Aged for 18 months on the noble lees in stainless steel tanks and oak tonneaux with frequent batonnages. Bottle aged for 6 months.
Luminous copper color.
Spring flowers, wild strawberries, apple, and nuances of talc.
Generous body, revealing a kick of spice and a vibrant personality.
Pair with raw seafood and shellfish, prosciutto and cantaloupe, risotto, pasta dishes, and fresh cheeses.