Wine obtained from overripe grapes
The soil is calcareous-clayish with south-east exposure. Yield pro hectare: 4 t. Grapes withered on the plant, manual harvest in November.
After the withering process, the must undergoes a fermentation in stainless steel tanks, where both alcoholic and malolactic fermentation evolve.
Refined on fine lees and then in the bottle.
Intense fruity, aromatic with hints of wild rose.
Wide, sweet, balanced, and persistent.
Blue cheese, dry pastry, nougat.