Grapes: Vermentino 100%

Training and pruning system: Espalier, guyot

Exposure: North East

Soil: Granite decay

Harvest: Hand picked, only in the morning, third week of September

Bottles produced: 1500 Vinification and ageing After crushing and destemming the grapes, the must ferments and stays in contact with the skins for 67 days into special microporous ceramic amphorae. When maceration is complete, the wine is separated from the skins, with a manual press. It ages in the amphorae for 9 months. After maturation, it is bottled and refines 3 more months in the bottle before being released.

Perfume: Intense, of ripe yellow fruits, hints of almond flowers, pastry and honey.

Colour: intense yellow, golden colour

Taste: In the mouth it is warm, soft with a full body and structure. It is persistent.

The alchool is well balanced with the freshnesss and acidity. Pairings Smoked fish, glrilled fish, white meat with spices, strong aged cheeses, pecorino cheese.

Note: Recommended to taste at a temperature of 16/18ºC and serve in a large wine glass.

Contain Sulfites